Sheet Pan Pork Chops with Winter Vegetables
Course: DinnerCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
45
minutesThis recipe is so good. It really is warming on a cold night. I always marinate the pork chops for an hour or two before cooking and all the prep can be done in the am so all you have to do is preheat the oven, roast the vegetable and add the pork chops. Easy. I also serve this with a green vegetable.
Ingredients
1 lb Yukon gold potatoes, each quartered and cut in half
1 lb carrots, peeled and cut into 1 inch rounds
2 fennel bulbs, trimmed and quartered
10 garlic cloves, skins removed
1/3 cup olive oil
1/2 teaspoon dried rosemary
1 teaspoon paprika
1 teaspoon ground coriander
4 (12oz) bone in center cut pork chops
Directions
- Prep all the vegetables and place them on a rimmed cookie sheets with a few sheets of parchment. Toss with olive oil, dried rosemary, salt and pepper.
- Place the pork chops in a bag with some olive oil and the paprika and coriander. Massage into the pork.
- Preheat oven to 425. Cook the vegetable for 25 minutes then add the pork chops and cook for another 15-18 minutes depending on size and thickness.
- Serve all together, chop with vegetables and a green vegetable.
