One-pot roast pork chops with fennel & potatoes

30-60 minutes 4 servings 800 kcal or less all-in-one roast budget recipes cheap eats cheap recipes easy recipes family recipes fennel bulb fennel bulbs freezable recipes italian pork chops low-fat recipes mains one-pots over an hour pork pork chop recipes potato potatoes red pepper red peppers summer summer one pot

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Source

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

Method

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.