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one cooked boneless pork loin chop with a dry brown spice coating beside roasted carrot coins, chickpeas and red onion wedges on a plain plate, with no breading, gravy or garnish
Rachel Kim

Sheet Pan Pork Chops and Veggies

Coriander and cumin give these pork chops a warm spice coating without the sugar that can burn before a thick chop cooks through. Carrot coins and chickpeas take the first stretch in the oven. The chops arrive later. Use a thermometer in the center of the meat and take the tray out when the pork reaches its target. Leaving it in for a darker exterior usually costs you a juicy middle.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless pork loin chops 5 oz each and 1 inch thick
  • 1 lb carrots cut into 1/4-inch diagonal slices
  • 1 can 15 oz chickpeas, drained, rinsed and patted dry
  • 1 small red onion cut into thick wedges
  • 2 tbsp olive oil divided
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice

Method
 

  1. Heat the oven to 425°F and line an 18-by-13-inch rimmed sheet pan with foil. Toss carrots, chickpeas and onion with 1 tablespoon oil and 1/4 teaspoon salt and roast for 18 minutes.
  2. Pat chops dry and rub with remaining oil, coriander, cumin, garlic powder, pepper and remaining salt.
  3. Turn the vegetables and make 4 open spaces for the chops, placing the meat directly against the foil.
  4. Roast for 15 to 20 minutes until the thickest chop reaches 145°F and carrots are tender, turning the chops once after 10 minutes.
  5. Rest the pork for at least 3 minutes. Drizzle lemon juice over the vegetables and serve 1 chop with one-quarter of the carrots and chickpeas per portion.