A lighter twist on a pork roast – just pop it in and leave it while you have a drink and a chat! Ideal for Sunday lunch with lots of lovely summer Mediterranean-style vegetables
Ingredients
- 4 pork chops, bone in
- 4tbsp olive oil
- 1tbsp balsamic vinegar
- 2tbsp fresh chopped thyme leaves
- 600g waxy potatoes (eg Charlotte), sliced 1cm thick
- 2 red onions, sliced thickly
- 2 bulbs fennel, sliced (fronds reserved and chopped
- 2 peppers, sliced200g portobello or medium-sized mushrooms, halved
- 1tbsp chopped flat-leaf parsley
WEIGHT CONVERTER
Method
- Marinate the pork chops in 2tbsp of the oil, the vinegar and thyme and set aside.
- Heat the oven to Mark 7/ 220°C. Arrange the potatoes in a shallow roasting tin with the onion, fennel and peppers and coat with the remaining olive oil. Season, then add the pork chops.
- Cook for 15 mins, turn the heat down to Mark 5/ 190°C and turn the chops and toss the veg about a bit, then continue cooking for 25 mins.
- Add the mushrooms and cook for a further 10 mins. Scatter over the parsley and fennel fronds and serve with a crunchy salad (see tip, top left).
Top Tip for making One-pot pork chops
For a side dish, toss a 100g bag of watercress with a thinly sliced green apple and 50g chopped walnuts. Serve drizzled with a creamy dressing.
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