• The caramelised pears are delicious with both pork and lamb

    Gruyère and parsley crusted chops with mustard roasted pears

    Serves: 2
    Cooking Time: 1 hour

    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

    1

    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.

    2

    Preheat the oven and grill to 200°C.

    3

    Season the chops lightly.

    4

    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.

    5

    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.

    6

    Serve the meat on basmati rice with the roasted pears and leeks on the side

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