Baked pork chops with pears, potatoes & roquefort butter

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• Pewtersfood

  21 February 2008

  Pewtersfood commented on this recipe

  Heavenly chops

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• Pewtersfood

  23 February 2008

  Pewtersfood rated this recipe

  

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• Anne

  02 March 2008

  Anne rated and commented on this recipe

  

  This made a lovely easy supper dish for a friday night ,I just followed the recipe and set the oven , 40 minutes later supper was ready. really good

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• gemma rose

  17 March 2008

  gemma rose commented on this recipe

  quick easy and tasty!! just about 10 mins until the end of cooking, i threw in a few cloves of garlic. this is my fav dish.

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• gemma rose

  17 March 2008

  gemma rose rated this recipe

  

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• Pam

  23 March 2008

  Pam commented on this recipe

  Lovely supper dish - made it withou chops as a fantastic dish for non meat eaters, who asked for it again.

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• GoodFood

  19 July 2008

  GoodFood commented on this recipe

  Really easy and very filling. I used sage instead of Thyme.

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• crystaltips

  07 November 2008

  crystaltips rated and commented on this recipe

  

  I read this recipe and then the site went down before I could print or record the details. Therefore my version had the roquefort crumbled on top of the chops during the roasting and it worked just fine. of course I also added 2 cloves of garlic at the first stage. it was yummy.

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• Dilley

  16 January 2009

  Dilley commented on this recipe

  What did you all serve with this recipe? Im cooking this the weekend and not sure what goes best.

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• trace37y

  19 February 2009

  trace37y commented on this recipe

  Hello, i made this recipe for my family today and they all loved it. Although for my cheese, i didn't use Roquefort but some extra mature cheddar and cream cheese and some butter, this went down a treat with the family. will definatly make again. thanks guys x

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• cakeanyone?

  24 February 2009

  cakeanyone? rated and commented on this recipe

  

  Made this last night and it was lovely but I didn't use ripe enough pears so they were a bit firm. Will try recipe again but with peaches next time. Didn't have any Roquefort so used Danish Blue and only used 1 tbspn sugar which was plenty.

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• PegoHart

  21 January 2010

  PegoHart rated this recipe

  

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• Aldine

  16 December 2010

  Aldine rated and commented on this recipe

  

  One of my favourites ... the soft pears go well with the strong tanginess of the cheese.

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• phwiiii

  02 April 2011

  phwiiii rated and commented on this recipe

  

  very nice although i found it over oily - the fat from the pork chop sufficient i'd say. I did it with stilton as it was in the fridge and it was really good.

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• Katherine

  22 June 2011

  Katherine rated and commented on this recipe

  

  This was lovely but I used way less oil - I have a sprayer and just sprayed a quick coat on everything and it was perfect! I think some green salad would be nice with it next time.

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• Beagle

  14 March 2012

  Beagle rated and commented on this recipe

  

  Very nice meal, but used less oil than recipe suggested. Very tasty, pears and blue cheese just delicious

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• BSquared

  18 September 2012

  BSquared rated and commented on this recipe

  

  I've made a couple times and it's always been a hit, but last night was the best. I changed a few items in the recipe to help the jus go further: - chicken instead of pork as I had some white-meat only guests. It worked wonderfully. - yellow onion, and 3 cloves of garlic - about a cup of chicken stock - aded about a cup or two of white wine in the jus when cooking - about 1 tbsp of flour to thicken the jus slightly. Served with steam/fried asparagus seasoned with garlic/salt/pepper, and potatoes roasted with chicken stock, olive oil, and whole garlic cloves. fabulous.

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Ingredients

• 500g waxy potatoes , thinly sliced
• 8 sprigs thyme
• 5 tbsp olive oil
• 2 red onions , cut into wedges
• 6 pears , slim ones, such as Conference, halved and cored
• 4 pork chops , large ones, about 235g each
• 3 tbsp soft dark brown sugar
• 75g butter , at room temperature
• 50g Roquefort , crumbled

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 10 minutes

Ingredients

• 500g waxy potatoes , thinly sliced
• 8 sprigs thyme
• 5 tbsp olive oil
• 2 red onions , cut into wedges
• 6 pears , slim ones, such as Conference, halved and cored
• 4 pork chops , large ones, about 235g each
• 3 tbsp soft dark brown sugar
• 75g butter , at room temperature
• 50g Roquefort , crumbled

Per serving

903 kcalories, protein 40.7g, carbohydrate 53.5g, fat 59.9 g, saturated fat 23.3g, fibre 6.3g, salt 1.16 g

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