Bring the pork chops to room temperature (20–30 minutes). Bringing meat to room temp before cooking ensures a more even internal temperature during searing and roasting — it shortens the time in the pan and reduces the risk of an overcooked exterior and undercooked interior.

Preheat the oven to 425°F (220°C). A hot oven is key for roasting vegetables to caramelization and finishing the chops quickly so they stay juicy.

Pat the pork chops dry with paper towels. Dry surface = better browning. Season both sides evenly with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper (reserve remaining salt/pepper for vegetables).

Make the herb oil for an immediate rub: combine 1 tablespoon olive oil, the chopped rosemary, chopped thyme and the minced garlic in a small bowl. Rub this mixture onto both sides of each pork chop. The oil carries the herbs' aromatic oils into the meat surface and the fresh garlic and herbs will flavor the crust as it sears.

Prep the vegetables: trim and halve the Brussels sprouts, cut the carrots into uniform sticks (so they roast evenly), and quarter the red onion. Place them in a large mixing bowl and toss with the remaining 1 tablespoon olive oil, the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Even-sized pieces allow for uniform caramelization and avoid some pieces burning while others are underdone.

Heat an ovenproof (preferably cast-iron) skillet over medium-high heat until shimmering. Add a small drizzle of oil if the pan is dry. Sear the pork chops 3–4 minutes on the first side without moving them. This develops a Maillard crust — the complex, savory flavors and color you want. Flip and sear the second side 2–3 minutes until it also shows good color. Searing before roasting locks flavor into the surface and shortens oven time.

Transfer the seared chops to a plate and tent with foil. Quickly spread the seasoned vegetables in a single layer on a rimmed baking sheet (or use the same ovenproof skillet if there’s room; a sheet pan gives vegetables more surface area to caramelize). Arrange vegetables in a single layer so steam can escape — crowded veg will steam, not roast.

Roast the vegetables in the preheated oven for 12 minutes. After 12 minutes, remove the pan, stir the vegetables and nestle the seared pork chops into the vegetables (or place the skillet with chops atop the vegetables if using the same pan). Return to the oven and roast another 8–12 minutes, until the pork chops reach an internal temperature of 140–145°F (60–63°C) measured at the thickest part away from bone. The two‑stage approach lets the vegetables begin caramelizing before the meat returns to the oven, and finishing everything together harmonizes flavors.

Remove the pork chops and vegetables from the oven. Tent the pork loosely with foil and rest for 6–8 minutes. Resting allows carryover cooking to bring the internal temp to about 145°F and redistributes juices so cutting doesn’t release all the moisture.

Taste the vegetables and adjust seasoning. If you like, grate 1/2 teaspoon lemon zest over everything for a bright finish that contrasts the rich pork and caramelized veg. Slice the pork chops against the grain (cutting toward the bone) and serve over or alongside the roasted vegetables while hot.