Cut the pork chops into 1/2-inch cubes and pat dry with paper towels—this helps them brown better and cook more evenly. In a small bowl, combine salt, black pepper, garlic powder, and paprika. I like to mix my spices together first so they distribute evenly across the meat without any clumps of one spice dominating. Toss the pork cubes with the spice mixture and let them sit for 2-3 minutes while you prep the vegetables.

Heat olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the seasoned pork cubes for 3-4 minutes per side until golden brown and cooked through (internal temperature of 145°F). Transfer to a plate to rest for 3-5 minutes while you dice the bell pepper and chop the green onions and cilantro. I prefer to brown the pork ahead of time rather than raw because it adds deeper flavor and ensures the meat is fully cooked before baking.

Preheat oven to 400°F. Spread the potato chips in an even layer on a large baking sheet or two smaller sheets if needed. Scatter the freshly shredded cheddar cheese over the chips, then distribute the cooked pork, diced bell pepper, and the drained diced tomatoes with green chilies evenly across the top. I prefer sturdier kettle-cooked chips because they hold up better under the weight and heat without getting soggy. Bake for 5-7 minutes until the cheese is completely melted and bubbly.

Remove the nachos from the oven and immediately drizzle the jalapeno ranch over the top in a thin stream or pattern. Sprinkle with the chopped green onions and cilantro, then serve right away while the cheese is still warm and the chips are crispy. I always make sure to drain the tomatoes and chilies well to keep the chips from getting soggy—excess liquid is the enemy of good nachos.