One-Pan Pork Chops and Roasted Vegetables

I really enjoy cooking and trying new things. I love my foodi, instant pot, dutch oven, and my crepe maker :) I love making meals from scratch and enjoying the fruits of my labor.

4 (10-ounce) bone-in center-cut pork chops, 1 to 1 ¼ inches thick, trimmed

⅓ 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 ½-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 ½-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

⅛ teaspoon sugar

View Nutritional Information i

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.

Directions at cookscountry.com

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