Quick and Easy

Sheet-Pan Pork Chops & Vegetables With Parsley Vinaigrette

June  4, 2018
23 Ratings
Photo by Rocky Luten
  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 4
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

Test Kitchen Notes

Sometimes, you just crave a pork roast. For me, it’s at the end of a long day—the ones where I’m so busy I breeze past lunch and all of a sudden it’s 7 o’clock. I dream of satisfying, tender slices complete with a heaping side of vegetables. The kind of dinner that refuels and recharges me.

The last thing I want? To wait hours for the dang thing to cook.

“But, Katie!” you cry. “That’s what an Instant-Pot is for!” And as much as I wish I could join y'all, I don’t have the space in my teeny kitchen. Instead, I have a sheet pan.

And that’s all I need, according to the editors of America’s Test Kitchen. In their latest guide to speedy dinners, Dinner Illustrated: 175 Meals Ready in 1 Hour or Less, they have developed a recipe for sheet pan pork chops that packs all the satisfaction of a roast dinner in a third of the time.

You’ll need a hot hot oven to whip up dinner so quickly, 450° F. And to ensure the chops don’t dry out (shudder) make sure they measure between 1 and 1 1/2 inches thick. Also, let them rest for 5 to 10 minutes after cooking.

The entire meal takes an hour, and you’re rewarded with a plate full of hearty roasted root vegetables, juicy pork, and bold parsley vinaigrette. A pretty great way to end a long weekday.

Featured in: 10 Quick & Easy Dinners the Whole Family Will Love. —Katie Macdonald

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Marcyfoods
  • Ann Twomey
    Ann Twomey
  • FrugalCat
  • Lauren Lever
    Lauren Lever
  • Charlotte Oliver
    Charlotte Oliver

16 Reviews

Kari January 18, 2024
Wonderful! My chops were a bit thick and took about 30min to cook, leaving a few of my veggies burnt to a crisp so in the future I will put my chops in earlier, but otherwise a delicious meal my husband thoroughly enjoyed!
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!