One-pot roast pork chops with fennel & potatoes
Adapted from BBC Good Food. If you haven’t done anything with your pork chops from last week, here is a great recipe using fennel!
Ingredients
2 potatoes, cut into thick wedges
1-2 fennel bulb, cut into wedges
1 red pepper, halved, deseeded and cut into wedges
4 thyme sprigs
4 garlic cloves, unpeeled
1 tbsp tomato paste
300ml hot chicken stock
4 bone-in pork loin chops
INSTRUCTIONS
- Heat oven to 375F. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting pan. 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 425F.
- Remove the foil and place the pork in the roasting pan, 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.