Somerset pork and fennel oven roast
Skill level: Easy peasy
Some of the easiest recipes to make are those which are simply thrown together and doesn’t need much effort at all. This is one such recipe – simply put all your ingredients in the roasting tin, leave it all to cook, come back and hey presto you have a delicious and filling meal for the family to enjoy. You can add any vegetables of your choice, but the fennel, parsnip and apple compliments the pork and the addition of cider instead of stock gives a delicious sweetness. You can of course use chicken or vegetable stock instead of the cider. There is no need to serve extras with this recipe apart from some crusty bread, as really it’s a complete meal in itself but you could serve a green vegetable if you prefer.
- 4 large thick pork chops
- 2 tbsp olive oil
- 2 large red onions, sliced
- 1 bulb of fennel, trimmed and cut into slices
- 500g small new potatoes
- 2 parsnips, peeled and cut into chunks
- 2 eating apples, cored and cut into wedges
- 400ml dry cider
- Salt and freshly ground black pepper
Use chicken portions, lamb chops or sausages in this recipe instead of the pork for a change – they are all equally good in this recipe.
- Preheat the oven to 180⁰C/350⁰F/Fan 160⁰C/Gas Mark 4.
- If the chops have a rind make cuts all around it to prevent it from curling up. Brush both sides of the chops with a little olive oil.
- Put onions, fennel, potatoes, parsnips and apples into a large roasting tin.
- Pour on the remaining olive oil and toss everything together so it is well coated.
- Arrange the chops on top and pour on the cider. Season with salt and freshly ground black pepper.
- Cook for 1 ¼ - 1 ½ hours until the vegetables are softened and the chops tender and fully cooked.
- Serve the chops and vegetables with the cooking liquor spooned over.