One-pot roast pork chops with fennel & potatoes

One-pot roast pork chops with fennel & potatoes

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(42 ratings)

Prep: 10 mins Cook: 50 mins


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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  • 2 potatoes, cut into 8 wedges



    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


    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



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


  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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11th Jul, 2012
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.
22nd Apr, 2012
This is regularly on the menu at our house now. Didn't have any fennel today but used celeriac which was fab too
18th Apr, 2012
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.
9th Dec, 2011
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.
22nd Nov, 2011
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.
9th Oct, 2011
Love this one - we make it again and again! The fennel juices with the tomato paste and stock make a fantastic tasting sauce.
18th Sep, 2011
A little watery so required a bit longer cooking but really tasty, loved the combination of flavours.
15th Sep, 2011
Not really for me or my partner & I cannot explain why.Have had all the ingredients before but something did not gel.Sorry.
18th Aug, 2011
Made this last night and was pleasantly surprised by the outcome. The pork chops definitely took longer to cook than the time suggested in the recipe but all in all it was worth the time and very little effort.
21st Mar, 2011
Really yummy. I used pork steaks because we prefer them to chops. They didn't dry out. Also I didn't have sundried tomato paste so I used ketchup: still good. And I added green beans when I put the pork in. I would lilke to try different combinations of ingredients now. It isn't that quick (pork steaks took 20-25 mins to cook) but it is easy and yummy.


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