Name: One-pot roast pork chops with fennel & potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: Italian
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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One-pot roast pork chops with fennel & potatoes

One-pot roast pork chops with fennel & potatoes

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4 out of 5.60 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal655
fat47g
saturates18g
carbs15g
sugars3g
fibre3g
protein44g
salt0.54g

low

Method

step 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.
step 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 TIPS

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.

Recipe from Good Food magazine, September 2010

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A star rating of 4 out of 5.60 ratings

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