1. Preheat oven to 400°F.

2. In a large bowl, add fennel, carrots & cauliflower. Drizzle olive oil, garlic & 1 tsp pepper over vegetables. Toss to combine.

3. Lightly coat two foil-wrapped sheet pans with cooking spray. Spread vegetables evenly on pans & roast 15 minutes.

4. Meanwhile, in a medium bowl, combine remaining pepper & thyme. Coat pork chops & set aside.

5. Remove pans from oven. Place pork chops on pans with vegetables. Roast another 20-25 minutes or until pork is cooked through & vegetables are fork-tender. Turn pork & vegetables half way through.

6. Serve pork chops & vegetables topped with minced carrots & fennel greens.


Try seasoning with oregano or marjoram instead of thyme, for a fresh new take on this delicious recipe.

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Nutrition Facts

8 servings per recipe
Serving size (299g)
Amount per serving
% Daily Value*
Total Fat 9g 12%
    Saturated Fat 2g 10%
    Trans Fat 0g  
Cholesterol 70mg 23%
Sodium 160mg
Total Carbohydrate 13g 5%
    Dietary Fiber 5g 18%
    Total Sugars 6g  
    Includes 0g Added Sugars 0%
Protein 29g  
Vitamin D 0mcg 0%
Calcium 76mg 6%
Iron 2mg 10%
Potassium 1023mg 20%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars

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