Roasted Root Vegetables with Breaded Pork Chops

A plate filled with roasted root vegetables (carrots, beets and cauliflower) with a pork chop.

5 from 3 votes

Roasted Root Vegetables with Breaded Pork Chops

Root vegetables are roasted in a sheet pan and paired with easy breaded pork chops for a wonderful late Fall or Winter dinner.

Prep Time3 25

Cook Time35

Course: dinner

Cuisine: American

Meat & Poultry: pork, vegetables

Servings:

Calories: 494kcal

Author: Dorothy Stainbrook

Equipment

large skillet
sheet pan
sharp knife
3 shallow bowls or plates

Ingredients

3 beets peeled and sliced
5 carrots peeled and chopped into 2” pieces
1 purple onion quartered
1 full head of garlic separated into cloves but not peeled
½ pound baby potatoes
1 medium head of cauliflower
1 lemon
4 tablespoons olive oil divided
3 tablespoons spice blend I used a harissa spice blend
4 thick pork chops

Breading Mixture

1 ½ cups rice flour
1 egg
1 ½ cups cornmeal
2 tablespoons Old Bay or your favorite seasoning blend
1 ½ teaspoon black pepper

Instructions

Roasted Root Vegetables

Preheat oven to 425°F.
Prep all of the vegetables by rinsing them and cutting into similar thickness so they will cook at the same time.
Arrange on the sheet pan in a single layer, drizzle with 1-2 tablespoons olive oil and sprinkle with spice blend. Rub everything in with your hands to coat the veggies.
Place sheet pan on middle rack in oven and roast for 30-40 minutes, checking at 30 minutes to see if vegetables are browned and done.
3 beets, 5 carrots, 1 purple onion, 1 full head of garlic, 1/2 pound baby potatoes, 1 medium head of cauliflower, 1 lemon, 4 tablespoons olive oil

Breading Mixture

Using 3 separate bowls, add rice flour to one, the egg to one and the cornmeal to one. Add 1 tablespoon Old Bay spice to the rice flour and 1 tablespoon Old Bay spice to the cornmeal.
Add a little pepper to the rice flour and the cornmeal.
1 1/2 cups rice flour, 1 egg, 1 1/2 cups cornmeal, 2 tablespoons Old Bay, 1 1/2 teaspoon black pepper

Pork Chops

Heat 2 tablespoons oil over medium heat in a large skillet. Oil should be bubbling a little but not sizzling hot.
Dredge each pork chop first in the rice flour bowl, then the egg, and then the cornmeal.
Place each pork chop into the hot oil in skillet and sauté 4-8 minutes depending on thickness of chop. My chops were 1” thick and it took 5 minutes per side.
If you are nervous about whether the chop is done, use a digital thermometer and when it is 140 degrees F it is done.
Let it rest for about 5 minutes (it will continue to cook a little while resting).
4 thick pork chops

Notes

**Note: Make sure the vegetables are in a single layer on the sheet pan. If they are too close or on top of each other they end up steaming instead of caramelizing, making them mushy.

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