PORK + PEAR

The perfect mid week dinner.

INGREDIENTS

01. Pork chops

02. Pears (not too ripe)

03. Butter (salted)

04. Olive oil

05. Crushed green peppercorns

06. Smoked Spanish paprika

07. Fennel seeds

08. Garlic (a few bulbs)

09. Lemon thyme (a sprig)

THE SLAW

01. Red cabbage

02. Celery

03. Apples (Granny Smith)

04. Chillies

05. Lemon juice and zest

06. Sour cream

07. Sea salt

08. Pinch of crushed black pepper

DIRECTIONS

01. Blend Crushed green peppercorns, smoked Spanish paprika, fennel seeds, sea salt with a tablespoon of olive oil and a splash of water to slacken the mixture. Then pour all over pork chop and leave to marinate. A minimum of 1 hour even better overnight in the fridge.

02. Peel and quarter pears

03. Bring the pork to room temperature and in a medium hot pan with a tablespoon of olive oil, sprig of lemon thyme and few crushed (just with a knife so they are almost flattened as opposed to fine crushed). Add quarter pears, whole chilli and then place pork chop skin side down. Leave so the fat starts to render and after 4 minutes and turn onto other side, add butter, turn pears and place on top shelf in a hot over 180 or gas mark 7.

04. After 6 - 8 minutes remove from oven and leave to rest for 5 minutes.

05. Slice red cabbage and celery finely.

06. Grate apples (I like to leave the skin on, but you can remove it if you prefer.

07. Mix apples with sliced red cabbage and celery, add 2 tablespoons of sour cream, a good squeeze of lemon juice and the zest of half a lemon, add pinch of salt and black pepper.