Pork cutlets with roasted potatoes, fennel & capsicum sauce

To make the capsicum sauce, preheat grill on high. Place capsicum, skin-side up, on a baking tray. Cook under grill for 8 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 10 minutes (this helps lift the skin). Peel the skin from capsicum and discard. Coarsely chop the flesh.

Place the capsicum, garlic and tomato in the bowl of a food processor and process until smooth. Transfer to a medium saucepan. Add the stock and thyme, and season with salt and pepper. Bring to a simmer over medium heat. Reduce heat to low and cook, uncovered, for 30 minutes or until the sauce thickens slightly. Stir in the vinegar.

Meanwhile, preheat oven to 200°C. Cook the potato in a large saucepan of salted boiling water for 15 minutes or until tender. Drain and return to the pan. Place over high heat and cook, shaking the pan, for 1 minute or until any moisture has evaporated.

While the potato is cooking, pour the oil into a large roasting pan. Heat in oven for 5 minutes.

Add the potato to the roasting pan and stir to coat. Roast for 20 minutes. Add the fennel to the pan. Roast for a further 20 minutes or until the potato is golden and fennel is tender.

While the vegetables are roasting, preheat a barbecue grill or chargrill on high. Lightly spray both sides of the pork cutlets with olive oil spray. Season with salt and pepper. Cook on grill for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.

Divide potato mixture among serving plates. Top with pork. Spoon over the capsicum sauce. Sprinkle with thyme to serve.