How to Make It
Pour 3 tablespoons oil into a heavy roasting pan. Transfer pan to oven and preheat to 400°F.
Season pork all over with 3 teaspoons salt and 2 teaspoons pepper. Remove roasting pan from oven and carefully place pork, fat side down, in hot oil. Return to oven and roast for 15 minutes.
Toss carrots, cauliflower, and fennel with thyme, remaining 1 tablespoon oil, and remaining 1 teaspoon each salt and pepper; scatter around pork. Return to oven and roast until a thermometer inserted into thickest portion of pork registers 145°F, about 1 hour. Transfer pork to a cutting board and let rest for 10 minutes.
Meanwhile, continue to roast vegetables until tender and caramelized, about 10 minutes more.
Slice pork between ribs into 8 chops, reserving any juices. Serve chops with vegetables and any reserved juices, topped with parsley.