Name: One-Pan Pork Chops and Roasted Vegetables
Total time: PLACEHOLDER
Ingredients: 4 (10-ounce) bone-in center-cut pork chops , 1 to 1 1/4 inches thick, trimmed; 1/3 cup extra-virgin olive oil; Kosher salt and pepper; 1 teaspoon paprika; 1 teaspoon ground coriander; 1 pound Yukon Gold potatoes , unpeeled, halved lengthwise and cut crosswise into 1/2-inch-thick slices; 1 pound carrots , peeled and cut into 3-inch lengths, thick ends quartered lengthwise; 1 fennel bulb , stalks discarded, bulb halved, cored, and cut into 1/2-inch-thick wedges; 10 garlic cloves , peeled; 2 teaspoons minced fresh rosemary; 2 tablespoons minced fresh parsley; 1 small shallot , minced; 4 teaspoons red wine vinegar; 1/8 teaspoon sugar

Why This Recipe Works

A one-pan meal means fewer dishes to wash—but trying to reconcile different cooking times for meat and vegetables is a challenge. We usually like to sear pork chops to develop flavorful browning, but for a baking-sheet supper, this was a nonstarter. Instead, we add flavor with a pungent spice rub of salt, pepper, paprika, and coriander. While the chops sit in their rub, we roast the vegetables—sweet carrots, earthy potatoes, anise-like fennel, and a handful of garlic cloves. Then we top the vegetables with the spice-rubbed pork chops for a final 10 minutes of cooking. The chops stay moist, and their elevated perch allows air to circulate for even cooking. One-inch-thick chops work best with this method.

Before You Begin

This recipe was developed using Diamond Crystal kosher salt. If you substitute table salt, reduce the amount of salt in each part of the recipe by half. Columela Extra Virgin Olive Oil won our taste-test of supermarket extra-virgin oils.

Instructions

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat pork dry with paper towels and rub with 1 teaspoon oil. Combine 2 teaspoons salt, 1 teaspoon pepper, paprika, and coriander in small bowl. Season pork chops all over with spice mixture; set aside.

Toss potatoes, carrots, fennel, garlic, rosemary, 1 tablespoon oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper together in large bowl. Spread vegetables in single layer on rimmed baking sheet. Roast vegetables until just tender, about 25 minutes.

Carefully place pork chops on top of vegetables and return to oven. Roast until chops register 140 degrees and vegetables are fully tender, 10 to 15 minutes longer, rotating sheet halfway through roasting.

Meanwhile, combine parsley, shallot, vinegar, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/4 cup oil in bowl. Transfer vegetables and pork to platter and drizzle with vinaigrette. Serve.