Roast Pork Chops with Potato & Fennel

One pot crackers - who doesn't love them? Stick all your ingredients in a casserole dish and bake with minimal washing up. For my one pot Roast Pork Chops with Potato & Fennel, I chop a fennel bulb and a red pepper each into 8 pieces and add it to a large casserole dish with a handful of new potatoes. Amongst these I scatter some thyme stalks and pour in 300ml of chicken stock with a teaspoon of tomato puree stirred in, before covering and baking in the oven at 180 degrees Celsius for 30 minutes.
Once that time has elapsed, I uncover the dish, jack up the heat by 20 degrees and nestle 4 seasoned pork chops amongst the vegetables and return the dish to the oven for 20 minutes. After that time, a wonderfully scented cloud puffs out as I open the oven door, before I remove the chops to serving plates, surrounding with the veg and pouring over the pan juices. The chops are disappointingly tough, though the flavours were very good, especially the fennel which had mellowed to subtle aniseed flavours.

Roasted pork chops with potato & fennel