Kathryn’s Roasted Pork Chops with Carrots and Baby Potatoes

When I told my friend Kathryn that I was going home from work to cook pork chops one night, she said I had to try this method. It sounded great, so I tried it and the result is here to see and enjoy. First I preheated the oven to 450 degrees F. Then, I gathered half an onion, some small new potatoes, and from my garden; carrots and freshly picked parsley. I have yellow and red carrots in addition to the traditional orange.

I peeled the carrots, trimmed the potatoes and cut them into more or less uniform pieces. Then I placed them in a bowl where I drizzled on olive oil and sprinkled with rosemary, salt, and pepper. Another herb could be used here such as thyme or sage.

I lined a rimmed baking sheet with non-stick aluminum foil, then spread on the vegetables. You could use regular foil, but I like the fact that the potatoes lift freely from the non-stick surface.

Next, I rubbed the pork chops with the olive oil and dusted them with the rosemary, salt, and pepper. Fresh rosemary and freshly ground pepper boost the flavor of the dish. Then, I made space, placed the pork chops among the vegetables, and placed in the preheated oven.

Allow 30 to 40 minutes for them to roast depending upon the thickness of your chops. Afterwards, I allowed the dish to rest while I prepared a side dish. I then placed the aromatic combo on a platter and served. A robust and delicious fall feast!

Kathryn's Roasted Pork Chops with Carrots and Baby Potatoes
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2 to 4
  • 2 to 4 small pork chops
  • About 1 lb. new potatoes
  • 2 or 3 medium carrots
  • ½ onion
  • ½ to 1 teaspoon rosemary
  • 2 to 3 tablespoons olive oil
  • salt and pepper to taste
  • fresh parsley for garnish
  1. Preheat oven to 450 F. Peel carrots and cut into small pieces. Peel onion and cut into 4 pieces. Trim potatoes and cut into uniform pieces. Place vegetables into a bowl and drizzle with 1 to 2 tablespoons of olive oil, sprinkle with rosemary, salt, and pepper. Toss. Place vegetables on a rimmed baking sheet lined with non-stick aluminum foil. Rub pork chops with remaining olive oil, rosemary, salt, and pepper. Place pork chops among vegetables on the baking sheet. Place sheet in the oven and roast for 30 to 40 minutes. Pork should reach an internal temperature of 145 F with 3 to 5 minutes of resting. Serve.


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