Jono and Jules have a new addition in the form of baby Orlaith and although we’ve managed to cobble together a few tasty dinners in the last few weeks they haven’t been worth sharing. We’re hoping to keep cooking but it may take a little longer to edit photos and type up recipes in the coming months. We shall endeavour to keep trying.
We really loved using pears instead of the usual apples with these pork chops – a perfect cold weather dish.
Wine Suggestion: Chenin Blanc from the Loire tends to have a nice yellow apple and honeyed fruit character that goes really well with pork and fruit dishes like this. A good version, like one from Chateau Gaudrelle – Vouvray, would give you a great balance of freshness, minerality and a structure for drinking with food.
Pork with pears and cream to serve 4
- olive oil
- 4 pork chops
- 4 sprigs of thyme
- 2 pears
- a thick slice of butter
- 200ml perry
- 150ml double cream
Lightly oil the chops. Chop the thyme leaves finely and use to season the chops with some salt and pepper.
Peel and core the pears and cut the flesh into large cubes. Melt the butter in a shallow pan , add the pears and cook until golden and getting tender. Set aside.
Return the pan to the heat and cook the chops over a moderate heat until cooked (about 5 minutes on each side). Remove from the pan and keep warm.
Pour the perry into the pan and stir to dissolve the sticky residue from the chops. Reduce for a few minutes until just a few tablespoons are left. Pour in the cream and bubble again for another few minutes. Return the chops and pears to the pan and heat through. Season and serve.
(Original recipe from Nigel Slater’s The Kitchen Diaries II, Fourth Estate, 2012.)