A lighter twist on a pork roast – just pop it in and leave it while you have a drink and a chat! Ideal for Sunday lunch with lots of lovely summer Mediterranean-style vegetables
- 4 pork chops, bone in
- 4tbsp olive oil
- 1tbsp balsamic vinegar
- 2tbsp fresh chopped thyme leaves
- 600g waxy potatoes (eg Charlotte), sliced 1cm thick
- 2 red onions, sliced thickly
- 2 bulbs fennel, sliced (fronds reserved and chopped
- 2 peppers, sliced200g portobello or medium-sized mushrooms, halved
- 1tbsp chopped flat-leaf parsley
Marinate the pork chops in 2tbsp of the oil, the vinegar and thyme and set aside.
Heat the oven to Mark 7/ 220°C. Arrange the potatoes in a shallow roasting tin with the onion, fennel and peppers and coat with the remaining olive oil. Season, then add the pork chops.
Cook for 15 mins, turn the heat down to Mark 5/ 190°C and turn the chops and toss the veg about a bit, then continue cooking for 25 mins.
Add the mushrooms and cook for a further 10 mins. Scatter over the parsley and fennel fronds and serve with a crunchy salad (see tip, top left).
For a side dish, toss a 100g bag of watercress with a thinly sliced green apple and 50g chopped walnuts. Serve drizzled with a creamy dressing.