One-Pan Pork Chops and Roasted Vegetables

Name: One-Pan Pork Chops and Roasted Vegetables
Yield: Serves 4
Ingredients: 4 (10-ounce), bone-in center-cut pork chops, 1 to 1 1/4 inches thick, trimmed; 1/3 cup, extra-virgin olive oil; , Kosher salt and pepper; 1 teaspoon, paprika; 1 teaspoon, ground coriander; 1 pound, Yukon Gold potatoes, unpeeled, halved lengthwise and cut crosswise into 1/2-inch-thick slices; 1 pound, carrots, peeled and cut into 3-inch lengths, thick ends quartered lengthwise; 1 , fennel bulb, stalks discarded, bulb halved, cored, and cut into 1/2-inch-thick wedges; 10 , garlic cloves, peeled; 2 teaspoons, minced fresh rosemary; 2 tablespoons, minced fresh parsley; 1 small, shallot, minced; 4 teaspoons, red wine vinegar; 1/8 teaspoon, sugar

21 comments

Appears in Cook's Country April/May 2015

Main Courses

Pork

Pork chops and roasted vegetables pair well on the plate, but could we get them to cook together on the same baking sheet?

SERVES4

One-Pan Pork Chops and Roasted Vegetables

WHY THIS RECIPE WORKS

A one-pan meal means fewer dishes to wash—but trying to reconcile different cooking times for meat and vegetables is a challenge. We usually like to sear pork chops to develop flavorful browning, but for a baking-sheet supper, this was a no...

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