What you'll need:
- 2 potatoes, cut into wedges
- 1 bulb of fennel, cut into wedges
- 4 sprigs of thyme
- 1 tbsp tomato puree
- 300ml good chicken stock
- 4 bone-in pork chops
- 4 unpeeled garlic cloves
- 1 red pepper, cut into wedges
Preheat your oven to 180C. Put all of your vegetables, along with the thyme and garlic into your deep roasting pan or casserole. Mix your tomato puree into your chicken stock, stir well, and pour over the vegetables. Now, you’ll want to cover the pan tightly with foil and cook in the oven for thirty minutes.
Increase the temperature to 220C. Remove the foil, nestle the pork chops in among the vegetables, season liberally with salt and pepper, and return to the oven for another 25 minutes. Serve piping hot, golden brown, and drizzled with the juices from the pot.
There you have it -- a tasty recipe for One Pot Fennel and Potato Pork Chops that is sure to impress!
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