5-ingredient sheet pan pork chops and roasted vegetables
Ingredients
Utensils
oven, knife, cutting board, baking sheet, cast iron pan, tongs
How-To Videos
How to prepare fennel
How to cut an onion
How to prepare pork chops
Nutrition per serving
Step 1/ 4
- 4 carrots
- 1 fennel
- 1 red onion
- oven
- knife
- cutting board
Preheat oven to 230°C/450°F. Peel carrots. Slice fennel into wedges, reserving any fronds for garnish. Peel and cut red onions into wedges.
Step 2/ 4
- olive oil (for frying)
- salt
- pepper
- baking sheet
Add all the vegetables to a baking sheet and season liberally with olive oil, salt, and pepper. Bake vegetables at 230°C/450°F for approx. 15 min., then remove from oven.
Step 3/ 4
- 2 pork chops
- olive oil (for frying)
- salt
- pepper
- cast iron pan
- tongs
Pat pork chops dry, then season with salt and pepper. In a preheated cast iron frying pan over high heat, fry pork chops with a little olive oil until brown on both sides, but not cooked through.
Step 4/ 4
- 1 tbsp fennel seed
Add pork chops to the baking sheet with roasted vegetables and scatter fennel seeds all over. Bake again at 230°C/450°F until pork chops are cooked through and vegetables are tender, approx. 10 min. Serve immediately with lemon wedges. Enjoy!
Enjoy your meal!
Tags
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