One-pot Roast Pork Chops With Fennel & Potatoes
This hearty pork chop and roasted vegetable dish is a one-pan wonder that's bursting with flavors. Tender pork loin chops are nestled amongst roasted potatoes, fennel, red pepper, and garlic, all infused with the savory essence of sundried tomato paste and herbaceous thyme. A drizzle of pan juices ties everything together in this delicious and satisfying meal.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
50M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 655 calories
- Fat Content: 47 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 44 grams protein
- Sodium Content: 0.54 milligram of sodium
Comments
No comments found.