Garlic Roasted Pork Chops with Fennel & Carrots Recipe
Tools You Need:
- baking sheet
Ingredients you need:
- 2 Pork chops
- 1 fennel bulb
- 6 baby carrots
- 4 cloves of garlic
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 T balsamic vinegar
- 3 t olive oil
This recipe makes 2 adult size portions. One serving is about 301 calories.
What you need to do:
- Preheat your oven to 400 degrees. Cut the fennel bulb in half lengthwise and remove the base. Then cut each half into wedges. Wash the baby carrots and halve them.
- In a bowl combine 2 teaspoons of olive oil and balsamic vinegar, season with salt and pepper. Add the fennel wedges, carrots, and garlic . Toss & coat. Spread the vegetables on one side of a baking sheet (leave the other side empty for the pork). Cook for about 20 minutes.
- Coat each pork chop with 1 teaspoon of olive oil and salt and pepper. Heat a pan over high and cook the pork until brown about 2 minutes per side.
- Top each pork chop with a half a sprig of thyme and rosemary. Place the pork next to the vegetables on the baking sheet in the oven and cook for 12 minutes or until cooked through. Remove the pork from the oven and let it rest for 5 minutes.
Plate the pork chops and divide the vegetables up. Drizzle any juice left in the baking sheet over the pork. Enjoy! I think next time instead of fennel I'm going to use cauliflower. I love roasted cauliflower and I think that will be a great mix.