Both pork and onions call for a little sweetness, and this is a delicious way of combining them. The onions are given extra zip with fresh ginger, while the salty flavour of Roquefort mingles into the juices.
Using a sharp knife, slice a wide, deep pocket in each pork chop. Crumble the Roquefort into a bowl and season well with black pepper. Press the Roquefort into the chops, then press to enclose the cheese. Smear with olive oil and set aside.
Cook in the open casserole in the centre of a preheated oven, 160°C, 325°F, Gas Mark 3 for 1-1¼ hours. Meanwhile, peel the pears, then halve them and carefully cut out the cores. About 30 minutes before the end of cooking lay a pear half on each chop, smear with olive oil and sprinkle with a little caster sugar, salt and black pepper. Sprinkle with parsley to serve.
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