One-pot roast pork chops with fennel & potatoes

One-pot roast pork chops with fennel & potatoes

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(47 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


  • 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…

  • 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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15th Apr, 2020
Very nice - I cut the potatoes into chunks and used the quantity of veg given in the recipe for only 2 people which was the right amount. I gave them slightly longer in the oven until they started to soften and then browned some pork steak and lamb chops and added them at 200 deg for the last 20 min.
10th Aug, 2019
Excellent, and it scales down for one very well, though it did take longer than suggested. Next time I shall put the potatoes in for 15 minutes before everything else. Now in Favourites :)
Carolyn White
25th Mar, 2019
Was racking my brains as to how to use up some odds and ends - then I found this recipe! I used it as a guide, used chorizo with the fennel, peppers, potatoes and shallots, roasted them off first for colour and flavour, then added Italian seasoning, bay leaves and garlic and a 440ml can of Magners cider, covered with foil and returned to the oven for another 30 minutes. Finally, removed foil and laid the boneless pork chops on the top, and back in the oven again. 20 minutes later - hey presto! Magic!!!
19th Oct, 2018
Total failure - followed the recipe and the vegetables were rock hard after 30mins at 180. Put u to 200, another 15 mins still rock hard. Had to cook the pork separately and fry the potatoes.
12th May, 2017
Very easy and delicious, although it needed longer in the oven than the recipe suggests. Second time of cooking I used half cider/half stock and can highly recommend!
21st Oct, 2015
2 potatoes for 4 people ha ha ha
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 for more ideas and advice
31st Jan, 2014
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.
26th Jun, 2013
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 :)
10th Jun, 2013
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!


29th Oct, 2014
What's a good substitute for fennel? My boyfriend doesn't like fennel..
goodfoodteam's picture
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.
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
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