Ingredients
2 fennel bulbs (1 1/2 pounds), trimmed and cut into 1/2-inch wedges
1 pound carrots (about 10 medium), trimmed and halved lengthwise
1 large red onion, cut into 1-inch wedges, root end left intact
12 garlic cloves, peeled
5 tablespoons chopped fresh oregano leaves
6 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
6 bone-in pork loin chops (1 inch thick; 6 to 8 ounces each)
Lemon wedges, for serving
Preparation
Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oregano and 4 tablespoons oil; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through, about 4 minutes per side. Transfer 2 pork chops and 1 cup roasted vegetables to separate airtight containers; refrigerate, up to 3 days. Serve 4 pork chops with remaining vegetables and lemon wedges.
