One-pot pork chops

Ingredienti per Serves: 4

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

16 min · Facile

Preparazione

1. Method
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).

secondi November 27, 2011 10:58