Pork chops with pear and stilton

For a great, hearty meal try Jo Pratt's cheese and pear-topped chops, served with a tasty root vegetable puree
By Jo Pratt
Pork chops with pear and stilton
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 4 pork chops
  • 1 pinches black pepper
  • 1 dashes of olive oil
  • 2 pears, ripe, peeled, quartered and sliced
  • 250 g stilton cheese, crumbled

For the root vegetable and mustard mash

  • 900 g mixed vegetables, parsnips, swede, sweet potato, potato and carrots
  • 1 pinches black pepper
  • 50 g butter
  • 2 tsp wholegrain mustard


1. Peel and roughly chop the mixed root vegetables and place in a pan of salted water and bring to the boil. Cook the vegetables until tender (about 20 minutes), and then drain. 3. Return the vegetables to the pan and allow the steam to evaporate for a minute before mashing with the butter, salt and freshly ground pepper and wholegrain mustard. 4. Meanwhile, heat a large, heavy-based frying pan with a dash of olive oil. Season the pork chops with salt and freshly ground pepper. 5. Fry the fatty edge of the pork chops first - try balancing them against one another to keep them upright, or hold them with a pair of tongs. 6. Once the edges are golden, sit the chops flat and fry for 2-3 minutes each side, until cooked through. 7. Meanwhile, preheat the grill. Transfer the chops a baking sheet and top each one with a few slices of pear and some crumbled Stilton cheese. Place under the grill until golden brown and the edges start to just burn. 8. Serve at once with the piping hot root veg and mustard mash.

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