Oven Baked Pork Chops with Potatoes, Fennel and Red Peppers
4 pork chops, thickly cut and well-trimmed
Barbecue Sauce
8 tablesp. tomato ketchup
1 teasp. honey
1 tablesp. Worcestershire sauce
1 tablesp. white wine vinegar
1 tablesp. sriracha hot sauce
1 garlic clove, peeled and chopped
2 teasp. Dijon mustard
500g baby potatoes, cut in half, or in quarters if large
2 large fennel bulbs, quartered or 2 leeks, cleaned and cut into 5cm lengths
2 red peppers, chopped 2cm pieces
1 tablesp. olive oil
Salt and freshly ground black pepper
Handful of parsley leaves, chopped
Serves
4
Preparation Time
15 minutes
Cooking Time
30 minutes
Level of Difficulty
Easy