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.

Sheet Pan Pork Chops & Vegetables with Parsley Vinaigrette

Serves: 4 
Prep time: 15 min 
Cook time: 45 min

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

https://food52.com/recipes/77119-sheet-pan-pork-chops-vegetables-with-parsley-vinaigrette