Cook tonight's dinner with the leftovers already in mind and the next night is a no-brainer. Use leftovers from this light-yet-satisfying meal for Pork Ragu with Pasta or Pork Quesadillas later in the week.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe is great. My family loves it. The best part is the pork ragu recipe for the leftovers! I always buy extra pork chops to make sure I have enough for the ragu dish. My 17 year old son, who is a little picky and a big eater, loves the pork chops, and I always get a compliment. The only problem is remembering to buy fennel when I am at the grocery store without a list!
Rating: Unrated
I made this meal tonight for supper and it was delicious. I couldn't get enough and my husband kept saying what a great meal. It was very easy to prepare and well worth the effort. Thanks and keep them coming...