One-pot roast pork chops with fennel & potatoes

One-pot roast pork chops with fennel & potatoes

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(34 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
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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.

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Comments, questions and tips

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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.
angielrps
14th Oct, 2012
4.05
Great combination of flavours - quick and easy to make too. Pork chops needed a little longer than the recipe stated.
fizzbomb
4th Oct, 2012
1.05
not for us just felt something was missing quite bland really shame as was quite looking forward to it
traciekan
3rd Oct, 2012
OH add a chilli just halved into the mix absolutely yum
traciekan
2nd Oct, 2012
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
14th Sep, 2012
2.05
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
16th Jul, 2012
4.05
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
11th Jul, 2012
4.05
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
22nd Apr, 2012
5.05
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
18th Apr, 2012
5.05
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.

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