One-pan Pork Chop Dinner
4 bone-in center cut pork chops, 1-1 1/4 inch thick, trimmed
1/3 cup extra virgin olive oil, divided
Salt and pepper
1 tsp. paprika
1 tsp. ground coriander
1 pound Yukon Gold potatoes, unpeeled, cut in 1/2-inch thick pieces
1 pound carrots, peeled and cut into 3-inch lengths
1 fennel bulb, bulbs halved, cored and cut into 1/2-inch thick wedges
5-10 garlic cloves, peeled
1 tsp. dried crushed rosemary
2 Tbsp. minced fresh parsley
2 Tbsp. finely minced onion
4 tsp. red wine vinegar
Pinch of sugar
Adjust oven rack to upper-middle position and preheat to 450 degrees. Pat chops dry with paper towels and rub with 1 tsp oil. Combine 1 tsp. each of salt, pepper, paprika and coriander in small bowl. Season pork chops with spice mix and set aside.
Toss potatoes, carrots, fennel, garlic, rosemary, 1 Tbsp. oil, 1 tsp. salt and 1/2 tsp. pepper in large bowl. Spread vegetables in a single layer on rimmed baking sheet. Roast vegetables until just tender, about 25 minutes.
Remove baking sheet from oven and carefully place chops on top of vegetables. Roast until pork registers 140 degrees and vegetables are fully tender, about 15 minutes, rotating sheet halfway through roasting.
Combine parsley, onion, vinegar, sugar, 1/4 tsp. salt, 1/4 tsp. pepper and 1/4 cup oil in bowl. Transfer chops and vegetables to platter and drizzle with vinaigrette. Serves 4.
