4 x New Zealand pork shoulder chops
500g waxy potatoes, cut into about 1cm thick slices
4 sprigs thyme
2 red onions, each cut into 8 wedges
4 small pears, halved and cored
olive oil for drizzling
2 tablespoons maple syrup
50g blue cheese
25g butter, softened
dash Worcestershire sauce
1 teaspoon finely chopped thyme leaves
Steamed green beans
4 x New Zealand pork shoulder chops
500g waxy potatoes, cut into about 1cm thick slices
4 sprigs thyme
2 red onions, each cut into 8 wedges
4 small pears, halved and cored
olive oil for drizzling
2 tablespoons maple syrup
50g blue cheese
25g butter, softened
dash Worcestershire sauce
1 teaspoon finely chopped thyme leaves
Steamed green beans
Place potatoes slices in a roasting dish and sprinkle over the thyme. Add the onions and pears (cut-side down). Place on the pork chops, drizzle with olive oil and season with salt and freshly ground black pepper. Place in the oven and roast for 15 minutes.
Remove from the oven and reduce oven temperature to 180°C. Turn pears over and drizzle the maple syrup over the pork chops. Return to the oven and roast for a further 15 minutes.
Using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the chopped thyme. Use straightaway or place on a piece of baking paper and roll into a log. Keep in the refrigerator until ready to use.
Serve pork chops topped with blue butter and a dish of steamed green beans.
Choose pork chops with a certain amount of fat so they retain they moisture during roasting and add flavour to the vegetables.
Make sure pork chops are at room temperature before you begin roasting. This enables you to calculate the roasting time correctly.
We used small red-skinned potatoes here.
If you want your potatoes and pears browned more, remove the pork chops to a warmed plate and cover to keep warm. Turn the oven to grill and grill until coloured.
An incredible flavour combination that tastes like it was prepared by a chef. You won't believe how easy it is!
4 x New Zealand pork shoulder chops
500g waxy potatoes, cut into about 1cm thick slices
4 sprigs thyme
2 red onions, each cut into 8 wedges
4 small pears, halved and cored
olive oil for drizzling
2 tablespoons maple syrup
50g blue cheese
25g butter, softened
dash Worcestershire sauce
1 teaspoon finely chopped thyme leaves
Steamed green beans
Place potatoes slices in a roasting dish and sprinkle over the thyme. Add the onions and pears (cut-side down). Place on the pork chops, drizzle with olive oil and season with salt and freshly ground black pepper. Place in the oven and roast for 15 minutes.
Remove from the oven and reduce oven temperature to 180°C. Turn pears over and drizzle the maple syrup over the pork chops. Return to the oven and roast for a further 15 minutes.
Using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the chopped thyme. Use straightaway or place on a piece of baking paper and roll into a log. Keep in the refrigerator until ready to use.
Serve pork chops topped with blue butter and a dish of steamed green beans.
Choose pork chops with a certain amount of fat so they retain they moisture during roasting and add flavour to the vegetables.
Make sure pork chops are at room temperature before you begin roasting. This enables you to calculate the roasting time correctly.
We used small red-skinned potatoes here.
If you want your potatoes and pears browned more, remove the pork chops to a warmed plate and cover to keep warm. Turn the oven to grill and grill until coloured.