One-pot roast pork chops with fennel & potatoes
Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 50 mins
- 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.
- 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.
Make it with chicken
Put 8 chicken thighs on top of the veg before covering and cooking. When the oven temperature increases and the foil comes off, stir 250g cherry tomatoes into the veg and drizzle the chicken with olive oil. Finish cooking as above, then eat with dollops of pesto.
Per serving
655 kcalories, protein 44g, carbohydrate 15g, fat 47 g, saturated fat 18g, fibre 3g, sugar 3g, salt 0.54 g
Recipe from Good Food magazine, September 2010.
http://www.bbcgoodfood.com/recipes/724640/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 50 mins
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
Per serving
655 kcalories, protein 44g, carbohydrate 15g, fat 47 g, saturated fat 18g, fibre 3g, sugar 3g, salt 0.54 g
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