We’ve marinated pork chops with garlic, paprika, thyme, lemon and fennel seeds before roasting with new potatoes and olives. It’s so simple but really packs a punch!
Join Extradelicious to unlock Cook Mode
Ingredients
- 4 British free-range pork chops
- A few good glugs of olive oil
- 3 garlic cloves, unpeeled, bashed
- 2 tsp smoked hot paprika and 1 tsp unsmoked sweet paprika
- A few sprigs of fresh thyme, leaves stripped
- Zest and juice of 1 lemon
- 2 tsp fennel seeds
- 2 tsp red wine vinegar
- 500g baby new potatoes, sliced
- Good splash of white wine
- 250ml chicken stock
- 100g anchovy-stuffed green olives
- Handful of fresh flatleaf parsley, chopped
Join Extradelicious to unlock Cook Mode
Method
- Preheat the oven to 200°C/fan 180°C/gas 6. Put the pork in a dish with a glug of the oil, the garlic, paprikas, thyme, lemon zest and juice, fennel seeds and red wine vinegar. Season, cover with cling film and marinate for 20-30 minutes.
- Meanwhile, put the sliced potatoes in the roasting tin with another glug of oil and some seasoning. Roast for 15-20 minutes. Remove from the oven, pour in the wine and stock, then put the pork on top and roast for 15 minutes. Remove from the oven, add the olives and return to the oven for a further 5 minutes.
- Remove the pork and rest it for 5 minutes. Toss the parsley through the potatoes and olives, then serve.
Nutrition
- 403kcals Calories
- 16.1g (3.6g saturated) Fat
- 37g Protein
- 20.6g (2.1g sugar) Carbs
- 3.1g Fibre
- 1.1g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
Excellent recipe, very tasty outcome. I used a tin of anchovies and plain pitted olives.
So pleased to hear this was a success. Thanks for the tip on using tinned anchovies and olives in place of anchovy-stuffed olives.
Leave a comment, question or tip