Well, at least that is what I said when I took a picture of the veggies I made for this dish! All the colors looked so vibrant. See?
I love all of the purple, orange and green. But to be honest, there shouldn't be that much green. It happened again! I misread a recipe. What is going on with me?
Pork Chops with Fennel and Carrots
From Everyday Food, November 2011 issue
2 fennel bulbs, trimmed and cut into 1.2 inch wedges
1 lb carrots, trimmed and halved lengthwise
1 large red onion, cut into 1 inch wedges, root end left intact
12 garlic cloves, peeled
5 tablespoons chopped fresh oregano leaves
6 tablespoons olive oil
salt and pepper
6 bone in pork loin chops (AFC note: I used 8 boneless chops)
lemon wedges for serving
Preheat oven to 450 F. Toss fennel with carrots, onions and garlic on a baking sheet with 3 T oregano (AFC note: this is where I messed up. I used dried! Oops. A little too much oregano) and 4 T oil. Season with salt and pepper and roast until veggies are tender and browned in spots, about 30 minutes.
Meanwhile, in a large skillet, heat 2 T of oil over medium-high heat. Season pork with salt and pepper and sprinkle with 2 T oregano. In batches, cook the pork until cooked through, about 4 mins each side. (AFC note: my chops were thick and I did them on the grill. Still came out great.)
Serve chops with veggies and lemon wedges.
*This recipe is large so you can save 1 C of veggies and 2 pork chops to make another recipe later in the week. Everyday Food gives 2 recipes: pork quesadillas and pork ragu with pasta. I'll be trying the quesadillas and will post next week.