One-Pan Pork Chops and Roasted Vegetables
Pork chops and roasted vegetables pair well on the plate, but could we get them to cook together on the same baking sheet?
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.
© 2018 America's Test Kitchen. All rights reserved.