The caramelised pears are delicious with both pork and lamb
Gruyère and parsley crusted chops with mustard roasted pears
Ingredients
- PEARS
- 2 pears, quartered
- 100g baby leeks
- 30ml (2 tbsp) olive oil
- 30ml (2 tbsp) honey
- 5ml (1 tsp) mustard seeds
- salt and freshly ground black pepper, to taste
- CHOPS
- salt and freshly ground black pepper, to taste
- 4 rib chops
- 1 spring onion, finely chopped
- 45ml (3 tbsp) Gruyère, grated
- 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
- 30ml (2 tbsp) breadcrumbs
- olive oil, for frying
- basmati rice, to serve
Instructions
For the pears, preheat the oven to 200°C. Toss all of the ingredients together in a bowl and season. Transfer to a baking tray and roast until golden and tender, about 20 – 25 minutes.
Preheat the oven and grill to 200°C.
Season the chops lightly.
Combine the spring onion, cheese,parsley and breadcrumbs. Season lightly. Coat the chops with the crumbs and shake off any excess. Keep the crumbs aside to use later.
Heat a frying pan until hot, add a splash of olive oil and fry the chops for a minute or so on each side to seal the meat and add a golden colour. Transfer the chops to a baking tray. Scoop the remaining crumbs onto the chops and place in the preheated oven for 4 – 5 minutes, for medium. Cook slightly less or longer, depending on how you like your meat to be done.
Serve the meat on basmati rice with the roasted pears and leeks on the side
