Pork Chops Stuffed with Roquefort and Baked with Pears

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


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


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