Sheet Pan Pork Chops with Veggies
These sheet pan pork chops are juicy and well-seasoned, roasted alongside tender potatoes, sweet carrots, and aromatic fennel. A bright parsley-shallot vinaigrette adds a zesty finish to the savory, herb-roasted dish.
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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.