Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into around 6-8 wedges each. Place them in a roasting tin, drizzle with ½ tbsp olive oil and a pinch of salt and pepper. Toss to mix, then slide into the oven and roast for 15 mins.

While the wedges roast, prepare the rest of the veg. Trim and peel the red onion, then slice it into 8 wedges. Trim the courgette, halve it lengthways and slice into half moons around 1 cm thick. Halve the yellow pepper and scoop out the seeds and white pith. Roughly chop the pepper.

Fill your kettle and boil it. Peel the garlic cloves and finely chop them. Scoop them into a heatproof measuring jug. Rinse the capers well under cold water (they can be salty), then add them to the jug. Crumble in the stock cube. Pour in 450ml boiling water and stir to mix and dissolve the stock cube.

Put a frying pan on a high heat. Rub 1 tsp olive oil into each pork chop, then add them to the hot pan. Fry for 2-3 mins on each side till browned.

The potato wedges should have roasted for 15 mins by now. Take the tin out of the oven and add the chopped veg to the tin. Nestle in the pork chops. Pour over the garlicky chicken stock.

Pop a lid on the tin, or cover it with a sheet of foil loosely crimped to the edge of the tin. Return to the oven and roast for a further 20 mins.

When the pork chops and veg have roasted for 20 mins, remove the foil or lid and roast for a final 10 mins. The pork chops should be cooked through and the veg tender and lightly browned. Taste the veg and add a bit more salt and pepper if you think it needs it. Serve the pork chops and veg with the roasting tin gravy straight away.