Stuff You Need
For the Pork and Vegetables
- 4 bone‑in pork chops (1″ thick)
- 1 Tbsp extra‑virgin olive oil, plus 2 Tbsp more for the vegetables
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1½ lbs baby potatoes, halved
- 3 medium carrots, peeled and cut into ½″ pieces
- 1 fennel bulb (about 8 oz), trimmed and cut into ½″ wedges
- 4 garlic cloves, smashed
- 1 Tbsp chopped fresh rosemary
- 1½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Vinaigrette
- ¼ cup packed chopped fresh parsley
- 1 small shallot, minced
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp sugar
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup extra‑virgin olive oil
Stuff to Know Before Cooking
This recipe uses Diamond Crystal kosher salt. If you’re using table salt, reduce each salt measurement by half.
Preheat Oven
Adjust oven rack to upper‑middle position; preheat oven to 450°F.
Season and Sear the Pork Chops
Pat 4 bone‑in pork chops (1″ thick) dry with paper towels; rub both sides with 1 Tbsp extra‑virgin olive oil. In a small bowl, mix 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika, and 1 tsp ground coriander.
Season chops evenly. Heat a large oven‑safe skillet over medium‑high heat; add chops and sear until golden, about 2–3 minutes per side. Transfer chops to a plate and set aside.
Roast the Vegetables
In a large bowl, combine 1½ lbs halved baby potatoes, 3 medium carrots (peeled and cut into ½″ pieces), 1 fennel bulb (trimmed and cut into ½″ wedges), 4 smashed garlic cloves, and 1 Tbsp chopped fresh rosemary.
Drizzle with 2 Tbsp extra‑virgin olive oil; sprinkle with 1 ½ tsp kosher salt and ¼ tsp freshly ground black pepper; toss to coat. Spread vegetables in a single layer on a rimmed baking sheet and roast for 25 minutes, until just tender.
Add Pork and Finish Roasting
Remove baking sheet from oven; nestle seared pork chops among the vegetables. Return to oven and roast until pork registers 140°F and vegetables are fully tender, about 10–15 minutes more, rotating the sheet halfway through.
Make the Vinaigrette
While pork cooks, whisk together ¼ cup packed chopped fresh parsley, 1 small minced shallot, 1 Tbsp red wine vinegar, 1 tsp Dijon mustard, ½ tsp sugar, ½ tsp kosher salt, and ¼ tsp freshly ground black pepper in a small bowl.
Gradually whisk in ¼ cup extra‑virgin olive oil until emulsified.
Serve
Transfer pork chops and vegetables to a platter; let rest 5 minutes. Drizzle with vinaigrette before serving.
Sheet Pan Pork Chops with Veggies
Ingredients
For the Pork and Vegetables
- 4 bone‑in pork chops 1″ thick
- 1 Tbsp extra‑virgin olive oil plus 2 Tbsp more for the vegetables
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1½ lbs baby potatoes halved
- 3 medium carrots peeled and cut into ½″ pieces
- 1 fennel bulb about 8 oz, trimmed and cut into ½″ wedges
- 4 garlic cloves smashed
- 1 Tbsp chopped fresh rosemary
- 1½ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Vinaigrette
- ¼ cup packed chopped fresh parsley
- 1 small shallot minced
- 1 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp sugar
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ¼ cup extra‑virgin olive oil
Instructions
- Rub chops with oil, season, and sear 2–3 min per side; set aside.
- Toss potatoes, carrots, fennel, garlic, and rosemary with oil, salt, and pepper; roast 25 min.
- Add chops among vegetables; roast until 140°F and veggies are tender (10–15 min).
- Whisk parsley, shallot, vinegar, mustard, sugar, salt, and pepper; whisk in oil.
- Rest meat 5 min; drizzle with vinaigrette and serve.
