One-Pot Pork Chops with Vibrant Veg
With maximum flavour (and minimal washing up), this unfussy recipe is packed with colourful veg – it’s easy to adapt, so you can ring the changes with other root vegetables, greens or woody herbs according to the contents of your fridge. Serves 4.
Ingredients
4 Greendale Pork Chops (Bone-In)
2 Red Onions, peeled, trimmed and cut into small wedges
3 Sweet Potatoes (or 2 if they’re huge), peeled and cut into 2-3cm chunks
2 Red Peppers, trimmed, deseeded and cut into 2-3cm pieces
1 medium Courgette, trimmed and cut into 2-3cm chunks
4 sprigs fresh Rosemary
1 tsp Fennel Seeds
6 cloves Garlic, unpeeled
1 tbsp Tomato Purée
320ml hot Vegetable Stock or Chicken Stock
Sea Salt and freshly ground Black Pepper, to taste
Method
Pre-heat the oven to 200°C (Gas Mark 6) and boil your kettle to make the stock. Take a large, fairly deep roasting tin and put the onions, sweet potatoes, peppers, courgette, garlic, rosemary sprigs and fennel seeds into it. Stir the tomato purée into the hot stock, then pour it over the vegetables. Stir everything together, then cover the tin tightly with foil and put it into the hot oven to cook for 30 minutes.
Next, take the veg out of the oven. Increase the oven temperature to 220°C (Gas Mark 7). Take the foil off the roasting tin, then put the pork chops in amongst the veg. Season with salt and pepper, then return (uncovered) to the hot oven for 15 minutes more, or until the chops are nicely coloured and completely cooked through – if you feel the vegetables are getting dry during this final cooking time, you can stir in a couple more tablespoons of hot stock or water. To serve, divide the chops and vegetables evenly among four plates, with any juices from the roasting tin drizzled over.
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