5-ingredient sheet pan pork chops and roasted vegetables

5-ingredient sheet pan pork chops and roasted vegetables

Based on 14 ratings

"A sort of cheater’s sheet pan dinner, this version calls for you to sear the pork chops first in a cast iron pan. You can skip this, but your pork chops might look a little gray and unloved. You can also use chicken here, or even leave the meat out and serve these roasted vegetables as a side dish to another meal."

Difficulty

Easy 👌

Preparation

20 min

Baking

25 min

Resting

0 min

Ingredients

2Servings
2
pork chops
4
carrots
1
fennel
1
red onion
1 tbsp
fennel seed
olive oil (for frying)
salt
pepper

Utensils

oven, knife, cutting board, baking sheet, cast iron pan, tongs

How-To Videos

how-to-prepare-fennel

How to prepare fennel

how-to-cut-an-onion

How to cut an onion

how-to-prepare-pork-chops

How to prepare pork chops

Nutrition per serving

Cal411
Fat29 g
Protein28 g
Carb9 g
  • Step 1/4

    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.
    • 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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    5-ingredient sheet pan pork chops and roasted vegetables

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