5-ingredient sheet pan pork chops and roasted vegetables

Based on 10 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 👌
20
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
pork chops
carrots
fennel
red onion
1 tbsp fennel seed
olive oil (for frying)
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
411
Protein
28 g
Fat
29 g
Carb
9 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.
    • carrots
    • fennel
    • 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.
    • 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!