One-pot roast pork chops with fennel & potatoes

One-pot roast pork chops with fennel & potatoes

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(30 ratings)

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Cooking time

Prep: 10 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
655
protein
44g
carbs
15g
fat
47g
saturates
18g
fibre
3g
sugar
3g
salt
0.54g

Ingredients

  • 2 potatoes, cut into 8 wedges
  • 1 fennel bulb, cut into 8 wedges
  • 1 red pepper, halved, deseeded and cut into 8 wedges
  • 4 thyme sprigs
  • 4 garlic cloves, unpeeled
  • 1 tbsp sundried tomato paste
  • 300ml hot chicken stock
  • 4 bone-in pork loin chops

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Method

  1. Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
  2. Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

Recipe from Good Food magazine, September 2010

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Comments

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monbon's picture
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I made this with boneless loin chops and normal tomato puree. I put a courgette in which really gave great colour to the dish and I browned the chops first and then put them in the oven for 15 minutes after the initial 30 minutes cooking the vegetables. This recipe was very delicious, my husband said restaurant quality. Changes for next time, maybe 2 fennel bulbs, I had the oven on too high for the first 30 minutes so veg was just overcooked and the chops would have been perfect after 10 minutes in the oven . Can highly recommend this easy recipe.

stuckforideas1's picture
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Just made this again with pretty much the same ingredients as last time. This time I made a side dish of baked rice (seasoned long grain rice with an onion thrown in and then baked for about 20mins in the oven whilst the chops are cooking). Amazing! The remaining juices complimented the baked rice beautifully. This is now one of our favourite dishes and to think before my daughter wouldn't even eat pork chops I'm super happy :)

stuckforideas1's picture
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We loved this dish! The chops were lovely and succulent. Having read the comments I kept a close eye on them, making sure they didn't dry out. Rather than using fennel (because I forgot to buy it) I added an onion (not the same I know but it worked!) I also only had a jar of sun-dried tomatoes in the fridge rather than the paste so mashed a few of these into the stock and roasted a few more with the pork and vegetables. They probably weren't as good as the paste but you could definitely taste them! I'll definitely be cooking this again soon. BBCGoodfood has really helped me to put some imagination back into my cooking!

toizy86's picture
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Wow!Just made this for tea and thought it was incredible.It was supposed to be for tea tonight and tomorrow lunch for my bf and me but it was so nice that there isn't any left for lunch tomorrow.
I added a few more potatoes ;and put in two fennel bulbs.Didn't have paste so just chopped up a couple of sundried tomatoes and threw them in.I did brown the pork chops in a frying pan before putting them in with the veg.
I really wasn't exoecting this to be anything special,just a quick tea and a useful way to use up fennel bulbs .I was actually scared the fennel would be overpowering .I thought the mixture of fennel,pepper,and sundried tomatoes was all a bit strange really but it really does turn into something delicious.
Great recipe will be doing it again very soon!

othywoods's picture
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This dish is very good indeed BUT I suggest that you have to brown the chops in a frying pan for a few minutes a side before adding them to the tray. Doing this prevents the vegetables being overcooked AND gets a better flavour from the chops.

scorps70's picture

realy enjoyed the flavors , but as with other coments needs more veg , everyone were looking for more as were still hungry , maybe double the quantity of veg and maybe add some red onion will try this next time

amy_prima26's picture
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This was a bit disappointing. I found that the veg needed longer and even then the garlic was still hard. The potatoes went really quickly from undercooked to mush. I cooked the pork for 17 mins but only to stop it looking so anaemic, then it ended up tough. The flavours were quite nice so I think with some tweaking I might try again, but maybe not!

pamonline's picture

This was delicious. Made it for two using boneless pork loin. Used 2 vivaldi baking potatoes, sliced into wedges. Added an orange pepper as well as red. Followed the cooking temperatures for fan oven as in recipe, but cooked veg etc for 40 mins, then added pork for 20 mins. Instead of using a foil covered roasting tin, I used a heavy, shallow metal casserole dish with lid. The fennel makes this recipe, so use it when you can.

angielrps's picture
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Great combination of flavours - quick and easy to make too. Pork chops needed a little longer than the recipe stated.

fizzbomb's picture
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not for us just felt something was missing quite bland really shame as was quite looking forward to it

traciekan's picture

OH add a chilli just halved into the mix absolutely yum

traciekan's picture

put everything in at the start had it on 160 deg and left it for ages it was delicious added couple of leeks and doubled the veg ( what do they think people eat!!!) or wed have had to have supper as well!

hc_bailey's picture
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We also did the same amount of veg for just two people but we found that it took much longer to cook the veg and then the pork was overcooked. Our potatoes didn't go mushy so I think this is dependant on what type you use. Also found there was still a lot of the stock mixture so looked more akin to a casserole and not a roasted dish. Nice idea but disappointed it looks nothing like the picture! Maybe we need the temperature turned up more (followed guidelines for fan oven) and the foil off for longer with veg cooked longer before pork put in.

clairegerrard's picture
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My husband made this evening as the non cook in our house, it was lovely. Great use for fennel. Used chopped sun dried tomato as didn't have paste and fresh potato, carrot and fennel from the allotment.

lizleicester's picture
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Have made this easy dish before and this time didn't have any fennel so put in a couple of carrots instead and the result was fine but it's better when you follow the recipe.

susan_lily's picture
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This is regularly on the menu at our house now. Didn't have any fennel today but used celeriac which was fab too

bikers-moll's picture
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Well, I found this a superb combination of flavours and my chops didn't take any longer to cook than that stated. I used Charlotte potatoes and ordinary tomato paste and an orange rather than red pepper (because that's what was in the cupboard/fridge.) The fennel really adds to the flavour and reminds me I should use it more.

yellowcabbage's picture
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This took a lot longer to cook than suggested, hence why it gets only 3 stars....I have a brand new oven as well; so i was surprised and I had to serve it up later than anticipated. Very tasty though once served, however, I suggest abit longer to cook when you add the pork chops.

meerkat1's picture
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Easy recipe, but as others suggested needs to be bulked out a little with extra veg, we have good appetites! No problems with the meat drying out, just left it covered for a while during cooking, "Simples"
Did add an onion roughly chopped.

nathalien's picture
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Love this one - we make it again and again! The fennel juices with the tomato paste and stock make a fantastic tasting sauce.

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