One-pot recipe for 4 people, takes only 50 mins; recipe has potato, fennel bulb, red pepper, thyme, garlic clove, sundried tomato, chicken stock and pork.
One-pot roast pork chops with fennel & potatoes
Course: One-pot
Servings
4
servings
Prep time
10 mins
Ingredients
- Red Pepper: 1 red pepper, halved, deseeded and cut into 8 wedges
- Garlic Clove: 4 garlic cloves, unpeeled
- Thyme: 4 thyme sprigs
- Sundried Tomato: 1 tbsp sundried tomato paste
- Chicken Stock: 300ml hot chicken stock
- Potato: 2 potatoes, cut into 8 wedges
- Fennel Bulb: 1 fennel bulb, cut into 8 wedges
- Pork: 4 bone-in pork loin chops
Directions
- 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.
- 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.
