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.