Ingredients
For the Pork and Vegetables
- 4 bone-in pork chops, about 1 inch thick
- 1 tablespoon extra-virgin olive oil, plus 2 tablespoons more for the vegetables
- 1 teaspoon table salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1½ pounds baby potatoes, halved
- 3 medium carrots, peeled and cut into 1/2-inch pieces
- 1 fennel bulb (about 8 ounces), trimmed and cut into 1/2-inch wedges
- 4 garlic cloves, smashed
- 1 tablespoon chopped fresh rosemary
- 3/4 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
For the Vinaigrette
- 1/4 cup packed chopped fresh parsley
- 1 small shallot, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon.table salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Before Cooking
This recipe uses Diamond Crystal kosher salt. If you’re using table salt, cut each salt measurement by half.
Preheat Oven
Adjust the oven rack to the upper-middle position and preheat your oven to 450°F.
Season and Sear the Pork Chops
Pat the pork chops dry using paper towels. Rub both sides with 1 tablespoon of extra-virgin olive oil.
In a small bowl, combine 1 teaspoon table salt, 1 teaspoon freshly ground black pepper, 1 teaspoon smoked paprika, and 1 teaspoon ground coriander. Season the chops evenly with this mix.
Heat a large, oven-safe skillet over medium-high heat. Add the pork chops and sear until they are golden brown, approximately 2-3 minutes per side. Once seared, transfer the chops to a plate and set them aside.
Roast the Vegetables
In a large bowl, combine the halved baby potatoes, chopped carrots, fennel wedges, smashed garlic cloves, and chopped fresh rosemary. Drizzle with 2 tablespoons of extra-virgin olive oil.
Sprinkle with 3/4 teaspoon table salt and 1/4 teaspoon freshly ground black pepper, then toss to coat. Arrange the vegetables in a single layer on a rimmed baking sheet and roast for 25 minutes until they are just tender.
Add Pork and Finish Roasting
Take the baking sheet out of the oven and nestle the seared pork chops among the vegetables. Return the sheet to the oven and roast until the pork registers 140°F and the vegetables are fully tender. This should take an additional 10-15 minutes, rotating the sheet halfway through.
Make the Vinaigrette
While the pork cooks, whisk together the chopped parsley, minced shallot, red wine vinegar, Dijon mustard, sugar, table salt, and freshly ground black pepper in a small bowl.
Gradually whisk in the extra-virgin olive oil until the mixture is emulsified.
Serve
Transfer the pork chops and vegetables to a serving platter. Allow them to rest for 5 minutes, then drizzle with the prepared vinaigrette before serving. Enjoy!
Sheet Pan Pork Chops and Roasted Veggies
Ingredients
For the Pork and Vegetables
- 4 bone-in pork chops about 1 inch thick
- 1 tablespoon extra-virgin olive oil plus 2 tablespoons more for the vegetables
- 1 teaspoon table salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1½ pounds baby potatoes halved
- 3 medium carrots peeled and cut into 1/2-inch pieces
- 1 fennel bulb about 8 ounces, trimmed and cut into 1/2-inch wedges
- 4 garlic cloves smashed
- 1 tablespoon chopped fresh rosemary
- 3/4 teaspoon table salt
- 1/4 teaspoon freshly ground black pepper
For the Vinaigrette
- 1/4 cup packed chopped fresh parsley
- 1 small shallot minced
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/4 teaspoon.table salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Instructions
- Preheat oven to 450°F. Pat 4 pork chops dry, rub with 1 Tbsp olive oil, and season with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika, and 1 tsp ground coriander. Sear in an oven-safe skillet over medium-high heat, 2-3 min per side. Set aside.
- In a bowl, combine 1½ lbs halved baby potatoes, 3 peeled and cut carrots, 1 trimmed and wedged fennel bulb, 4 smashed garlic cloves, and 1 Tbsp chopped fresh rosemary. Drizzle with 2 Tbsp olive oil, 1½ tsp kosher salt, and ¼ tsp black pepper; toss to coat. Spread on a baking sheet and roast 25 min until tender.
- Add seared pork chops to vegetables on the baking sheet. Roast until pork reaches 140°F and vegetables are tender, 10-15 min more, rotating halfway through.
- While pork cooks, whisk together ¼ cup chopped parsley, 1 minced shallot, 1 Tbsp red wine vinegar, 1 tsp Dijon mustard, ½ tsp sugar, ½ tsp kosher salt, and ¼ tsp black pepper. Gradually whisk in ¼ cup olive oil until emulsified.
- Transfer pork chops and vegetables to a platter, rest 5 min, then drizzle with vinaigrette before serving.