Serves 4 - 6
Prep & Cook Time 45 minutes
Preheat Oven to 230°C
Ingredients
2 tbsp olive oil
8 loin pork chops, washed and paper towel to dry
12 small baby potatoes, washed & halved
1 large white onions, sliced into 1cm thickness
1 1/2 tsp salt
1 tsp pepper
1 tbsp cumin & fennel seeds, roasted in a hot frying pan, then grind into a powder and set aside
1/2 butternut pumpkin, cut into 2cm wedges
4 apples, peeled and sliced into 3cm thickness (whatever apples you have)
4 cloves garlic, smashed don’t need to minced
2 cups of red wine
500ml tomato pasta sauce
2 tbsp Lainey's chilli oil
2 tsp Vegeta
Method
Take one large oven proof casserole dish and pour in the olive oil, lay the potatoes, sliced onions and pork chops into the dish
Sprinkle with salt and pepper, to cover the onions, potatoes and pork
Then sprinkle the cumin and fennel seeds powder
Next place the pumpkin, the apples and the smashed garlic
Pour tomato pasta sauce into a bowl, add red wine , Lainey's chilli oil and Vegeta. Mix well and pour all over the dish.
Then cover the casserole dish with tin foil and place in oven
Cook for 30 mins at 230°C
Half way through take the casserole dish out from the oven, turn pork cops, potatoes and pumpkin over before returning to oven, reduced heat to 200°C and cook for another 10 mins
Plate up with steamed vegetables and for extra heat, add Lainey's chilli oil.