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...

View full recipe at SpringPad

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