Sheet Pan Pork Chops & Vegetables with Parsley Vinaigrette

June 4, 2018

Test Kitchen-Approved

Author Notes: Thick-cut bone-in pork chops deliver the succulence of a larger roast but cook in just 10 to 15 minutes, making them the perfect weeknight treat.

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.

Reprinted from “Dinner Illustrated” ©2018 by the Editors of America's Test Kitchen.

Food52 Review: Featured in: 10 Quick & Easy Dinners the Whole Family Will Love.The Editors

Serves: 4
Prep time: 15 min
Cook time: 45 min


  • 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
In This Recipe


  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.

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Salad Dressing|American|Coriander|Fennel|Paprika|Parsley|Pork Chop|Vegetable|Vinegar|Shallot|Carrot|Quick and Easy

Reviews (7) Questions (0)

7 Reviews

crc532 December 17, 2018
I made this last night, planning on having seconds today. I always make a recipe exactly as written first time, but I did read the directions wrong and seasoned the vegetables with the spices (turned out to be a great idea) and just added more for the rub on the chops. I added a bit more of the vegetables and didn't have fennel, so used some fennel seeds and we really enjoyed it. I didn't think my husband would like the vinaigrette, but he did and we look forward to eating the leftovers today. My husband raved about it. I would say I overcooked the chops, but we loved it anyway. I have to trust the recipe I guess.
Deb December 11, 2018
I've roasted pork chops that are the size specified, and I really think 10-15 minutes isn't long enough, I'd go 20 minutes at least and still tent for 10 and probably use the thermometer to double-check. Maybe I just prefer the chops more well-done. It sounds worthy of trying out though and I'll put the pork in with the vegetables sooner.
Lauren L. December 10, 2018
I made this just the way the recipe is written and it was delicious. My husband loved it and I will definitely make it again. I didn’t have shallots for the vinaigrette so I subbed garlic from a jar and it was very tasty.
marylou October 11, 2018
Delicious. I've made this recipe twice: 1st time as written, and pork chops were so nicely cooked that I decided to play with it a little. Never used vinaigrette. 2nd time used red onions (instead of fennel), carrots, parsnips and zucchini (i.e. whatever was on hand). For the rub , substituted cumin (love it) for the coriander. All else remained the same. Still delicious. Meat cooked perfectly. Served with bright green broccoli rabe, all on one dish. Beautiful presentation. Crisp green salad would look nice good , too. Easy clean up.
rummy October 11, 2018
I am not really a cook, which means I need to follow the recipe to the letter. It took 45 minutes to roast the chops. By then, some of the vegetables had blackened. I suppose I could have removed the vegetables while the pork continued to roast. Scared to taste it.
Charlotte O. October 4, 2018
Excellent! I used baby carrots, baby mixed potatoes cut in half, and slivered sweet potatoes that added a nice cruch. No fennel. I also flipped chops during the tenting time so rub was thoroughy “wet.”
Molly July 20, 2018
This was really delicious - much more complex flavor than I was expecting from a sheet pan dinner. Thanks!