5-ingredient sheet pan pork chops and roasted vegetables

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!