One-pot roast pork chops with fennel & potatoes

One-pot roast pork chops with fennel & potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(32 ratings)

Prep: 10 mins Cook: 50 mins

Easy

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: per serving

  • kcal655
  • fat47g
  • saturates18g
  • carbs15g
  • sugars3g
  • fibre3g
  • protein44g
  • salt0.54g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 potatoes, cut into 8 wedges
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 fennel bulb, cut into 8 wedges
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 1 red pepper, halved, deseeded and cut into 8 wedges
  • 4 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 garlic cloves, unpeeled
  • 1 tbsp sundried tomato paste
  • 300ml hot chicken stock
  • 4 bone-in pork loin chops
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
fionamhall
21st Oct, 2015
2 potatoes for 4 people ha ha ha
HattieCH
26th Jul, 2015
Love the simplicity of this dish, great for when you have friends and family round because you can stick it in the oven and let it become delicious all by itself! If its a special occasion or you fancy trying this recipe with fresh local meat and veg, consider having a food box delivered to your door for a fuss free way to shop fresh and local! Visit http://veg-inabox.co.uk/ for more ideas and advice
monbon
31st Jan, 2014
5.05
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
26th Jun, 2013
5.05
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
10th Jun, 2013
5.05
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
29th Apr, 2013
5.05
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
12th Mar, 2013
4.05
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
4th Feb, 2013
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
12th Nov, 2012
2.05
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
1st Nov, 2012
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.

Pages

LilianG
29th Oct, 2014
What's a good substitute for fennel? My boyfriend doesn't like fennel..
goodfoodteam's picture
goodfoodteam
11th Nov, 2014
Hi there, if you don't like the taste of fennel then use a couple of leeks, sliced into about 2 cm rounds.
mrlpeck
6th Mar, 2014
Has anyone tried this in the slow cooker, thought if I didn't add as much liquid it could work. Has anyone tried this? Thanks
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.