Pear and blue cheese is a winning match and both flavours work well with pork. This recipe is very easy to prepare and the flavours speak for themselves. Great Autumn recipe to warm the cooling nights.
- 5 potatoes, thinly sliced
- 8 sprigs of thyme
- 5 tbsp extra virgin olive oil
- salt and pepper, to taste
- 2 red onions, cut into wedges
- 4 pears, halved and cored
- 4 large New Zealand pork chops
- 3 tbsp brown sugar
- 75g butter
- 50g blue cheese, crumbed
Preheat the oven to 200°C.
Put the potato slices in a roasting dish with the thyme, 3 tablespoon of the extra virgin olive oil and season with salt and pepper. Mix together with your hands to ensure the potatoes are completely coated in oil and spread evenly across the dish.
Place the onions, pears and chops on top of the potatoes and drizzle over the remaining 2 tablespoons of olive oil.
Roast in the oven for 15 minutes. Reduce the heat to 190°C and sprinkle with brown sugar. Roast for another 20-40 minutes. When cooking, turn the chops over to make sure they are seasoned and coated in jus on both sides.
While the chops are roasting, mash the butter and blue cheese together. Chill in the freezer until it is firm enough to handle. Shape into a sausage, wrap in plastic wrap and leave in the fridge.
When the chops are cooked and the potatoes are tender, scatter rounds of the butter over the top and serve just as it starts to melt.
I served this over a mesclun salad to soak up the delicious juices.
Recipe adapted from Hawkes Bay on a Platter.