Quick and Easy
Sheet-Pan Pork Chops & Vegetables With Parsley Vinaigrette
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NXL November 5, 2021
So so good. I used oven temperature probe to get perfect temp. And yes, the vegetables get very tender, but then they get the wonderful color. Delicious!
Marcyfoods August 24, 2021
so easy and delicious - subbed cauliflower for the potatoes since that's what i had on hand. also dropped heat to 425 and my chops (12 oz each) were perfectly cooked in 15 min. will definitely make again. thanks for the recipe!
LULULAND May 2, 2020
I made this last evening, very good thank you for the recipe. I used a sweet potato also, and instead of the paprika, I used smoked paprika for the rub. I didn't have parsley so I used herbs de province in the rub. I think next time I would use less salt. Otherwise we love it! I can see where any veggie could be used with this.
Ann T. January 19, 2020
I made this yummy dish tonight. My whole family loved it. I didn’t have carrots, so I added zucchini. Everyone loved this dish. It’s a keeper!
jmkramer December 16, 2019
Followed recipe except used 425 instead of 450. Put pork in at 15 min. Veggies totally done at 20 min. Overcooked at 25 min, pork needed another 10 min. In short, put pork and veggies in at same time...
Linda D. June 4, 2019
Enjoyed the simplicity of the dish and the and complexity of flavors. Thank you! I used fennel seeds instead of a fennel bulb.
Stacey May 20, 2019
This one is a keeper! Such a good flavor punch for so few ingredients. My pork chops were cooked perfectly after 15 min & tenting for 10 min more. And the parsley vinaigrette puts it over the top. (I forgot to buy a shallot & just minced a little red onion & it was fantastic.)
FrugalCat May 3, 2019
I had no coriander so I used some cilantro (isn't coriander just cilantro seeds?) and I subbed in white balsamic vinegar. A win, and will make again when it cools down in the fall.
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!
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