5-ingredient sheet pan pork chops and roasted vegetables

Based on 6 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!