Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner
Prep:10 mins
Serves 4
2 potatoes, cut into 8 wedges1 fennel bulb, cut into 8 wedges1 red pepper, halved, deseeded and cut into 8 wedges4 thyme sprigs4 garlic cloves, unpeeled1 tbsp sundried tomato paste300ml hot chicken stock4 bone-in pork loin chops
STEP 1Heat 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.STEP 2Remove 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.
