Summer pork hotpot

vegetable bed

 This is another slightly heartier dish that in no way acknowledges that summer is over. It's a one-pot meal but full of light, bright, Mediterranean flavours. It's also a nice way to cook pork rib chops so they are tender and delicious, and if you are a courgette grower, this uses a few up.

Summer Pork Hotpot (serves 2-3)

1 onion, halved and sliced
3 courgettes, cut into chunks
150g cherry tomatoes, halved
3 cloves garlic, peeled and halved
Thyme
100ml white wine or vermouth
2-3 potatoes, peeled and sliced
4 pork rib chops (lean-ish but not super lean)
salt & pepper

Preheat oven to 160C.

In the bottom of a casserole or ovenproof pan with a lid, spread the onion slices. Scatter over the courgette chunks, cherry tomatoes, garlic and some thyme. I used dried, but fresh would be nicer. Sprinkle with white wine or vermouth and season with some salt and pepper.

Top the vegetables with a layer of potato slices, then the pork chops. Season with more salt and pepper.

Cover with the lid and bake gently for an hour, then remove the lid, turn up the heat to 200C and cook for another half hour to get some colour on the spuds. Needs no other accompaniment.