Ingredients

• 1–2 pounds bone-in pork chops
• Salt and pepper
• 2 tablespoons olive oil, plus more for drizzling
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon minced garlic
• 2–3 parsnips, peeled and halved lengthwise if thick
• 2–3 carrots, peeled and halved lengthwise if thick
• 1 cup pearl onions
• 1 bunch broccolini

Method

1. Preheat the oven to 425°F (220°C).
2. Season the pork chops generously with salt and pepper.
3. In a shallow bowl, mix the olive oil, oregano, basil, and garlic.
4. Dredge the pork chops in the mixture until well coated.
5. Place the parsnips, carrots, and pearl onions on a rimmed baking sheet.
6. Season the vegetables with salt and pepper and drizzle with olive oil.
7. Roast for 15 minutes.
8. Remove the baking sheet, stir the vegetables, and add the broccolini and pork chops.
9. Season the broccolini with salt and pepper and drizzle lightly with olive oil.
10. Reduce the oven temperature to 350°F (175°C).
11. Roast for an additional 15 minutes, or until the pork chops are cooked through.
12. Sear the pork chops in a pan for about 2 minutes per side after roasting.
13. Serve the pork chops with the roasted vegetables.

Notes

• Bone-in chops help retain moisture during roasting.
• Cutting root vegetables evenly ensures consistent cooking.
• The two-stage roasting (high → lower temperature) balances browning and doneness.

Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze cooked pork and vegetables for up to 2 months.
• Reheating: Reheat in a 350°F oven until warmed through or in a skillet for better texture.

Variations

• Swap broccolini for broccoli or green beans.
• Add potatoes or sweet potatoes for a heartier dish.
• Use fresh herbs instead of dried (increase quantity accordingly).

Inspirations

• Eat Happy Italian: Roasted Bone in Pork Chops