- Serves: 2
- Cook Time: 20 minutes
- Prep Time: 45 minutes
- Effort: medium
- 2 tbsp vegetable oil
- 2 x 175 g pork chops
- 1 tbsp unsalted butter
- 2 small pears, peeled, quartered
- 2 tbsp cognac
- 1 orange, zest and juice
- 100 ml water
- 150 ml double cream
- 3 sprigs rosemary, chopped
- 125 g spinach, washed
- fine sea salt and freshly ground black pepper
1. Preheat the oven to 200C/gas 6. Heat a frying pan with 1 tablespoon of the vegetable oil, season the pork cutlets and fry for 2 minutes on each side.
2. Add the butter and pears and fry for a further 2 minutes.
3. Transfer the pork cutlets and pears to a hot oven tray and roast for 6-8 minutes, until the pork is just cooked. Turn the oven off, leave the door slightly ajar and leave the meat to rest for 5 minutes.
4. Add the cognac to the pan and cook down until almost dry - it might catch alight as it evaporates, which is fine.
5. Add half the orange zest, juice and water, and reduce by half.
6. Add the cream, bring to the boil, and stir in three-quarters of the chopped rosemary. Season well, turn off the heat and set aside.
7. Heat another frying pan with the second tablespoon of vegetable oil. Cook the spinach for 2 minutes, until wilted - season well.
8. Reheat the sauce, place the spinach in the centre of 2 plates, top with the pork chops, and arrange the pears around the outside of the plate. Spoon over the sauce and sprinkle the remaining rosemary and orange zest over the top.
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