Sheet Pan Pork Chops

A nice quick and easily prepared meal for weeks nights when you come home mentally and physically exhausted ,like I am as I write this.

These pork chops also stand up great to high heat and assertive flavors, so they’re a natural pairing with hearty root vegetables and a bold vinaigrette.
Be sure to use pork chops that measure between 1 and 1 1/2 inches thick for this recipe.

(From Dinner Illustrated)

INGREDIENTS:

• 1 pound Yukon Gold potatoes
• 1 pound carrots
• 1 fennel bulb
• 10 garlic cloves
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 4 (12-ounce) bone-in center-cut pork chops, 1 to 1 ½ inches thick
• 1 small shallot
• 1 handful fresh parsley
• 4 teaspoons red wine vinegar
• 1/8 teaspoon sugar

DIRECTIONS:

1. Prep Vegetables and Aromatics: Adjust oven rack to upper-middle position and heat oven to 450°F. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Peel carrots and cut into 3-inch lengths, quartering thick ends lengthwise. Discard fennel stalks, halve bulb, and cut into 1/2-inch-thick wedges. Peel garlic.
2. Roast Vegetables: Toss 1 tablespoon oil, rosemary, potatoes, carrots, fennel, garlic, 3/4 teaspoon salt, and ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until beginning to soften, about 25 minutes.
3. Prep Pork: While vegetables roast, combine paprika, coriander, 1 teaspoon salt, and 1 teaspoon pepper in a bowl. Trim pork and pat dry with paper towels. Cut 2 slits, about 2 inches apart, through fat on edges of each chop. Rub chops with 1 teaspoon oil, then season thoroughly with spice mixture.
4. Roast Pork: Lay chops on top of vegetables and continue to roast until chops register 145°F and vegetables are tender, 10 to 15 minutes, rotating sheet halfway through roasting.
5. Make Vinaigrette: While pork cooks, mince shallot. Mince 2 tablespoons parsley. Whisk vinegar, sugar, remaining ¼ cup oil, shallot parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
6. Finish Dish: When pork is cooked, remove sheet from oven, tent with aluminum foil, and let rest for 5 to 10 minutes. Drizzle vinaigrette over pork and serve.

Easy enough? Okay! Enjoy! Eat and Drink Well My Friends!