Wednesday, 15 April 2015

Porc aux Poires


Sorry, that's a bit of a fancy title for some grilled pork chops ......

This was one of those unplanned meals, I had some pork chops (obviously!) and I wanted to do something a bit more interesting than just grilling or frying them. It was just a mid-week supper and I felt like doing a bit of cooking but nothing to onerous.....

So a quick look in the fridge for some ingredients that would go with pork netted me some blue cheese, some Dijon mustard (hence the influence for the french title!) and some pears that were refusing to ripen in the fruit bowl - so cooking with them maybe the only option!

 perfect ........ I had a plan......


Recipe Serves 2

2 large pork chops
2 teaspoons Dijon mustard
1 or 2 pears - I used conference but any will do as long as there firm and not too ripe
A few slivers of blue cheese
seasoning
olive oil to cook

Green salad to serve and maybe a few buttered new potatoes



Pre-heat your grill to a medium/high setting.

Rub the pork chops with the olive oil and season well with salt and freshly ground black pepper. Place the chops on an oven proof dish and pop them under the grill for about ten minutes until the chops start to colour.


Whilst the chops are cooking you can prepare the pears. You don't need to peel them just give them a quick wash and slice them length-ways about half a centimetre thick.

Now, either pop them in a shallow pan of boiling water for a few minutes or in the microwave to poach with a little sprinkle of sugar to help keep them sweet. Once they have softened slightly and become a little opaque place them on some kitchen paper to drain and set aside.


Your chops should have started to colour and not yet be cooked through. Take them out from under the grill and pop a teaspoonful of the mustard on each and smooth it across the chop....


Balance on your slices of pear - I added 2 per chop but you can add more or less - as you wish...


Finally, crumble on the blue cheese and place them back under the grill to finish cooking.

Whilst they are under the grill you can prepare your salad. I just quick made a mixed green leaf salad with a little celery and a few croutons. The dressing was a simple thin mayonnaise and lime (just mix a dessertspoon each of mayonnaise and natural yogurt. Add juice and zest of a lime and season well with salt and pepper. Thin with a little water if needed)


Once the cheese has melted and started to brown  - make sure the chops are cooked through  - then you are ready to serve.


As I said before this is perfect with buttered new potatoes and a green salad.....


Have a nice sunny day
Love Lizx

 Pork chops and pears