Herbed Pork Chops with Roasted Carrots and Cauliflower

A wholesome and balanced dish featuring pork chops seasoned with rosemary and thyme, paired with oven-roasted carrots and cauliflower for a comforting, veggie-rich meal.

Herbed Pork Chops with Roasted Carrots and Cauliflower
Prep time
15 min
Cook time
35 min
Yield
1 serving

Ingredients

  • 150 g Carrot
  • 230 g Cauliflower
  • 5 g Fresh Rosemary
  • 5 g Fresh Thyme
  • 1 g Garlic
  • 11.25 g Olive oil
  • 170.1 g Pork chop
  • 0 g Salt

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Peel and slice carrots. Cut cauliflower into florets.
  3. Toss carrots and cauliflower with 2 tbsp olive oil, salt, and pepper. Spread on baking sheet.
  4. Roast vegetables for 25–30 minutes, turning once halfway through.
  5. Meanwhile, season pork chops with rosemary, thyme, minced garlic, salt, and pepper.
  6. Heat 1 tbsp olive oil in a skillet over medium heat. Sear pork chops 3–4 minutes per side until golden brown.
  7. Transfer chops to the oven (same pan if oven-safe) and bake 8–10 minutes until internal temp reaches 145°F (63°C).
  8. Serve pork chops with roasted carrots and cauliflower.