Hands-On Time
30 Mins
Total Time
1 Hour 25 Mins
Jennifer Causey

How to Make It

Step 1

Pour 3 tablespoons oil into a heavy roasting pan. Transfer pan to oven and preheat to 400°F.

Step 2

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.

Step 3

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.

Step 4

Meanwhile, continue to roast vegetables until tender and caramelized, about 10 minutes more.

Step 5

Slice pork between ribs into 8 chops, reserving any juices. Serve chops with vegetables and any reserved juices, topped with parsley.

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