Pork Chops with Fennel and Carrots

Ingredients

• 2 fennel bulbs (1 ½ pounds), trimmed and cut into ½-inch wedges
• 1 pound carrots (about 10 medium), trimmed and halved lengthwise
• 1 large red onion, cut into 1-inch wedges, root end left intact
• 12 garlic cloves, peeled
• 5 tablespoons chopped fresh oregano leaves
• 6 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• + 2 more ingredients
• • 6 bone-in pork loin chops (1 inch thick; 6 to 8 ounces each)
  • Lemon wedges, for serving

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oregano and 4 tablespoons oil; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes. 2. Meanwhile, in a large skillet, heat 2 tabl...

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