This is a great Autumn dish. Tasty free range pork chops combined with seasonal fruit and some tangy blue cheese. A very delicious combination. as an alternative you could also try this with apples and a pear free cider option.

This recipe is from Food & Thought a North London food blog.Food-and-thought

Ingredients for Pork Chops with Pears:

  • 1 Tablespoon of Walnut Oil
  • 3 Red Onions, roots trimmed and cut into eighths
  • 3 Large Pears, quartered and cored (leave the skin on)
  • A Few Sprigs of Fresh Rosemary, leaves roughly chopped
  • 4 Free Range Pork Chops From Morley Butchers,
  • 100g Roquefort Blue Cheese, cubed
  • Large Handful of Chopped Walnut
  • 25ml Mangers Special Pear & Ginger Cider

Cooking Method:

1. Season, then brown your Pork Chops on the hob in your roasting dish using a high heat (any brown sticky bits that appear on the bottom of your pan when you do this will add  flavour to the finished dish). Once they are brown place to one side.

2. Add a little walnut oil to the pork fat in the dish, then add the onions, pears and most of the rosemary. Fry for 5 minutes or until just starting to caramelise,  don’t let them get too soft.

3. While frying the vegetables and fruit heat your oven to 180 degrees.

4. Add a splash of your pear and ginger cider to de-glaze your pan on a high heat. Be careful not to add too much liquid. Let it reduce by half.

5. Arrange the pork in the pan surrounded by the onions and pears and place in the oven for 15 minutes, check the tray half way through and give the dish a  shake.

6. When the pork chops are nearly cooked, (looking juicy and golden-brown), scatter with walnuts and the cubed cheese, then grill until the cheese starts to melt and those walnuts toast.

Serving suggestions for Pork Chops and Pears

Try serving with mash potatoes (King Edwards or Maris Piper will make a good mash) and a hearty winter green such as kale.