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Prep time
15 minutes
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Cook time
45 minutes
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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
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Ingredients
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1 pound
Yukon Gold potatoes
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1 pound
carrots
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1
fennel bulb
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10
garlic cloves
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1/3 cup
extra-virgin olive oil
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1/2 teaspoon
dried rosemary
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1 teaspoon
paprika
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1 teaspoon
ground coriander
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4
(12-ounce) bone-in center-cut pork chops, 1 to 1 ½ inches thick
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1
small shallot
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1 handful
fresh parsley
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4 teaspoons
red wine vinegar
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1/8 teaspoon
sugar
Directions
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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.
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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.
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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.
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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.
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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.
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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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