One-Pan Pork Chops and Roasted Vegetables | America's Test Kitchen

Name: One-Pan Pork Chops and Roasted Vegetables | America's Test Kitchen
Ingredients: 4 (10-ounce) bone-in center-cut pork chops, 1 to 1 1/4 inches thick, trimmed; 1/3 cup extra-virgin olive oil; Kosher salt and pepper; 1 teaspoon paprika; 1 teaspoon ground coriander; 1 pound Yukon Gold potatoes, unpeeled, halved lengthwise and cut crosswise into 1/2-inch-thick slices; 1 pound carrots, peeled and cut into 3-inch lengths, thick ends quartered lengthwise; 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1/2-inch-thick wedges; 10 garlic cloves, peeled; 2 teaspoons minced fresh rosemary; 2 tablespoons minced fresh parsley; 1 small shallot, minced; 4 teaspoons red wine vinegar; 1/8 teaspoon sugar

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Pork chops and roasted vegetables pair well on the plate, but could we get them to cook together on the same baking sheet?

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Pork
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Ingredients

4 (10-ounce) bone-in center-cut pork chops, 1 to 1 1/4 inches thick, trimmed
1/3 cup extra-virgin olive oil
Kosher salt and pepper
1 teaspoon paprika
1 teaspoon ground coriander
1 pound Yukon Gold potatoes, unpeeled, halved lengthwise and cut crosswise into 1/2-inch-thick slices
1 pound carrots, peeled and cut into 3-inch lengths, thick ends quartered lengthwise
1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1/2-inch-thick wedges
10 garlic cloves, peeled
2 teaspoons minced fresh rosemary
2 tablespoons minced fresh parsley
1 small shallot, minced
4 teaspoons red wine vinegar
1/8 teaspoon sugar