Chargrilled pork steaks with roast pears and champ

A winning combination of juicy pork, sticky roast pears and comforting herby mash from Nigel Haworth
By Nigel Haworth
Chargrilled pork steaks with roast pears and champ
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy


For the pears

  • 2 large comice pears
  • ½ lemons, juice only
  • 5 tbsp honey
  • 1 large orange, juice only
  • 3 tbsp white wine
  • ½ cinnamon sticks
  • ½ vanilla pods, split lengthways

For the champ potatoes

  • 1.5 kg potatoes
  • 100 g spring onions, finely chopped
  • 1 tbsp chopped chives
  • 250 ml milk
  • 50 g butter

For the pork

  • 4 rib-eye pork steaks, about 150-200g each
  • 3 tbsp chilli oil
  • 1 bunch watercress
  • squeeze lemon juice, optional


1. For the pears: preheat the oven to 180C/gas 5. Peel, quarter and core the pears then place into a bowl of cold water. Add the lemon juice to the water to prevent the pears from turning brown.

2. Tip all the remaining pear ingredients into a heavy-based heatproof pan and bring to a boil over a medium-high heat. As soon as the liquid comes to a boil, remove the pears from the lemon water and arrange them in the pan.

3. Transfer to the oven and cook for about 15 minutes, or until the pears are just soft but still holding their shape. Remove the pears from the cooking liquor and set aside on a plate.

4. Bring the cooking liquor to a boil over a medium-high heat and boil for 3 minutes, or until reduced to a syrup-like consistency. Return the pears to the syrup and cook in the oven for a further 5-10 minutes, or until the pears are golden brown.

5. For the champ: boil the potatoes whole, in their skins, in a large pan of salted water for 15-20 minutes, or until tender.

6. Meanwhile, tip the spring onions and chives into a small saucepan and cover with the milk. Place over a medium heat and bring slowly to the boil, then reduce the heat and simmer for 3-4 minutes. Turn off the heat and leave to infuse while the potatoes are cooking.

7. Drain the potatoes and set aside. When cool enough to handle, peel the potatoes and mash them with the butter and hot milk, spring onions and chives. Season to taste with salt and freshly ground black pepper.

8. For the pork: preheat an ovenproof griddle pan over a high heat until very hot. Season the pork with salt and freshly ground black pepper and rub all over with chilli oil.

9. Place the steaks on the griddle pan and cook for 4-5 minutes, or until lightly charred on one side. Turn the steaks over and transfer to the oven for 8-10 minutes, or until just cooked through. Leave to rest for 5 minutes.

10. To serve, divide the champ between warm serving plates and top with the pork. Arrange the pear quarters on top, drizzle over some of the syrup and garnish with watercress. Add a squeeze of lemon, if liked.

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