One Pan Pork Chop Dinner

Ingredients

• 4 (~300g) bone in, center cut pork chops
• 80mL olive oil
• pepper and coarse salt
• 5mL paprika
• 5mL ground coriander
• 500g yukon gold potatoes, skins on, halved lengthwise and then cut crosswise into 1cm slices
• 500g carrots, peeled and cut into 7cm lengths, thick ends quartered
• 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1cm wedges
• 10 garlic cloves, peeled
• 10mL minced fresh rosemary
• 30mL minced fresh parsley
• 1 small shallot, minced
• 20mL red wine vinegar
• 1mL sugar

Procedure

1. Adjust oven rack to upper middle position and preheat to 450F.
2. Combine 10mL salt, 5mL pepper, paprika, and coriander in a small bowl.
3. Rub pork chops with oil and season all over with spice mix; set aside.
4. Toss potatoes, carrots, fennel, garlic, and rosemary with 15mL oil, 5mL salt, and 1mL pepper.
5. Spread vegetables in a single layer on a rimmed baking sheet and roast until just tender, ~25 minutes.
6. Place pork chops on top of vegetables and return to oven until cooked through and vegetables fully tender, ~10-15 minutes. Rotate halfway through cooking.
7. Meanwhile, combine parsley, shallot, vinegar, sugar, 2mL salt, 1mL pepper, and remaining oil. Whisk together and drizzle over pork chops and vegetables. Serve.