Spiced Pan Roasted Pork Chops With Sumac Vegetables

Name: Spiced Pan Roasted Pork Chops With Sumac Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Spice Mix; 2 tablespoons Sweet paprika; 1 teaspoon Garlic powder; 1 teaspoon Cinnamon; 2 teaspoons Ground coriander; 2 teaspoons Ground turmeric; 1 tablespoon Ginger powder; 2 teaspoons Ground cardamom; 1 teaspoon Ground allspice; 1/4 teaspoon Ground cloves; Pork Chops and Vegetables; 3 tablespoons Olive oil; 2 Large sweet potatoes, peeled and cut into 1 1/2-inch pieces; 1 Medium red bell pepper, seeded and chopped into large pieces; 2 Fennel bulbs, fronds removed and sliced; 1 Small red onion, peeled and sliced; 2 teaspoons Sumac; 4 Bone-in pork chops; Fine kosher salt, to taste; Freshly ground pepper, to taste; 2 tablespoons Finely chopped cilantro leaves; Lemon wedges to garnish

Servings: persons

Spice Mix
2 tablespoons Sweet paprika
1 teaspoon Garlic powder
1 teaspoon Cinnamon
2 teaspoons Ground coriander
2 teaspoons Ground turmeric
1 tablespoon Ginger powder
2 teaspoons Ground cardamom
1 teaspoon Ground allspice
1/4 teaspoon Ground cloves
Pork Chops and Vegetables
3 tablespoons Olive oil
2 Large sweet potatoes, peeled and cut into 1 1/2-inch pieces
1 Medium red bell pepper, seeded and chopped into large pieces
2 Fennel bulbs, fronds removed and sliced
1 Small red onion, peeled and sliced
2 teaspoons Sumac
4 Bone-in pork chops
Fine kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons Finely chopped cilantro leaves
Lemon wedges to garnish

1
Preheat oven to 400 degrees.
2
Line a large, rimmed sheet pan with parchment paper.
3
In a small skillet, combine all of the spice mix ingredients and place over medium heat. Toast, stirring constantly, for about 2 minutes or until the spices become very fragrant. Remove from the heat and set aside.
4
Toss the sweet potatoes, red bell peppers, fennel, onion, and sumac with 2 tablespoons of the olive oil and a pinch of salt. Spread in a single layer onto the prepared sheet pan. Make a well amongst the vegetables for the pork chops and place them amongst vegetables. Sprinkle with another pinch or two of salt, then sprinkle generously with the spice mix. Drizzle the chops with remaining olive oil.
5
Cover the pan loosely with foil and place in the oven. Roast for 20 minutes until the potatoes are slightly tender (but not mushy) and the pork chops are shiny. Remove the foil, lightly toss the vegetables, and return to the oven. Roast uncovered for another 10 minutes. Remove from the oven.
6
Sprinkle everything on the pan with chopped cilantro leaves to taste and serve with lemon wedges.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Spice Mix, 2 tablespoons Sweet paprika, 1 teaspoon Garlic powder, 1 teaspoon Cinnamon, and more.

Yes, Spiced Pan Roasted Pork Chops With Sumac Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!