Pork Chops Stuffed with Roquefort and Baked with Pears

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.


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


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 flameproof casserole over a medium heat, then add the onions and stir constantly until softened. Add the garlic and ginger and stir for another minute. Finally stir in the marmalade and season with salt. Lay the stuffed chops on top.

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.