A one-pan meal that's hearty, delicious and on your table in well under an hour.
Preheat an oven to 375 degrees. While the oven preheats, combine the brown sugar, chopped fresh rosemary, salt and pepper and rub them on each pork chop (just one side).
Slice the onion, apple and fennel into similarly-sized slices and arrange on a sheet pan. Dress with olive oil and salt and pepper, to taste. Nestle the pork chops on the tray with the veggies - I like to make sure no veggies are underneath the chops. Sprinkle the rosemary sprigs and garlic cloves across the tray.
Bake everything for 30 minutes. After 15 minutes, add chicken stock. After 30 minutes, bump the temp to broil for an additional 3-5 minutes to caramelize the brown sugar and give the veggies a little char. Enjoy!
My chops were about 1.5-2 inches thick. Adjust your cooking time for thinner or thicker chops, as necessary.