Pork Chops Stuffed with Roquefort and Baked with Pears

Name: Pork Chops Stuffed with Roquefort and Baked with Pears
Yield: Serves 4
Ingredients: 125 g (4 oz) Roquefort cheese; Salt and black pepper; 4 thick boned loin or spare rib pork chops; Caster sugar; 5 cm (2 in) piece fresh root ginger, peeled and chopped finely; 1 rounded tablespoon dark marmalade; Olive oil for frying; 2 firm large dessert pears; 2 cloves garlic, chopped finely; 3 onions, chopped roughly; Finely chopped fresh parsley to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

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.

Ingredients

4 thick boned loin or spare rib pork chops
125 g (4 oz) Roquefort cheese

Dinner
Gluten-free

Method

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.

Heat about 1 tablespoon olive oil in a shallow flam