← All recipes

🍽️ Crispy Pork Chops with Roasted Vegetables

723 kcal · 30 min · 4 servings

Ingredients

• Onions, red 1 pc
• Zucchini 2 pcs
• Fennel 2 pcs
• Cherry tomatoes mix 200 g
• Rosemary, fresh 5 g
• Thyme, fresh 5 g
• Garlic cloves 1 pc
• Olives, green 50 g
• Olives, black 50 g
• Olive oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Pork neck chops 600 g
• Oil 2 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Cut the onions in half, peel them, and slice them into thin strips.
3. 3. Wash the zucchini, trim the ends, and slice it into rounds about 1 centimeter thick.
4. 4. Clean the fennel and slice it into rounds about 1 centimeter thick as well.
5. 5. Wash the cherry tomatoes and cut them in half.
6. 6. Wash the rosemary and thyme sprigs and shake off excess water.
7. 7. Peel the garlic cloves.
8. 8. Pour the olive oil into a sieve to let it drain well.
9. 9. Place the cut vegetables, garlic, and herbs into a large bowl.
10. 10. Add 2 tablespoons of olive oil, salt, and pepper, and mix everything thoroughly.
11. 11. Spread the vegetables evenly on a baking sheet.
12. 12. Place the tray in the oven for about 10 minutes.
13. 13. Wash the pork chops and pat them dry with a kitchen towel.
14. 14. Season the chops generously with salt and pepper.
15. 15. Heat 2 tablespoons of oil in a frying pan over high heat.
16. 16. Fry the chops for about 1 minute on each side.
17. 17. Remove the chops from the pan and place them on top of the pre-roasted vegetables.
18. 18. Return the tray to the oven and bake everything for another 20 minutes.
19. 19. Carefully remove the finished dish from the oven.
20. 20. Plate the chops with the vegetables and serve.

Nutrition per serving

• kcal: 723
• Protein: 49 g · Fett/Fat: 42 g · Carbs: 18 g