Sheet Pan Pork Chops with Asparagus and Fennel

 

2 bulbs fennel, bulbs trimmed and cut into 1-inch wedges, plus a few fronds for serving

1 lemon

3 T. extra-virgin olive oil, divided

Salt and freshly ground black pepper

4 (1- to 1 1/2-inch-thick) boneless pork loin chops

1 bunch asparagus, trimmed

About 1 ounce Parmesan cheese

 

Place a sheet pan on the middle rack of the oven. Set the other oven rack in the position closest to the broiler. Heat the oven to 450 degrees. While the oven is heating, place the fennel wedges in a medium bowl. Zest the lemon over the fennel. Add 1 T. oil and season with salt and pepper. Toss to coat. Season the pork chops with salt and pepper. Use 1 T. olive oil to lightly coat the sides of the chops. When the oven is hot, carefully remove the sheet pan and add the fennel. Spread in an even layer. (Reserve the bowl.) Nestle the pork chops in the fennel. Bake on the middle rack for 15 minutes. Meanwhile, in the reserved bowl, toss the asparagus with the final T. olive oil and season with salt and pepper. When the 15-minute timer is up, remove the sheet pan and switch the oven to broil. Spread the asparagus over the fennel. Return to the oven on the top rack and cook until the vegetables are lightly charred and the pork is browned and registers 145 degrees with an instant-read thermometer, about 5 minutes. Cut the lemon in half and squeeze the juice over the pork and vegetables. Use a vegetable peeler to shave Parmesan cheese over the pork and vegetables, garnish with the fennel fronds, and serve.