蜜芽传媒

Pear Pork with blackberry and apple cream compote, with Jo Medhurst

2 pork chops
1 tablespoon chopped parsley
2 pears peeled, cored and grated
2 glasses white wine
80g ground almonds or fine breadcrumbs
30g butter
Some butter and olive oil for frying
Heat a little butter and oil in a frying pan and when sizzling, add the pork chops. Brown on each side. Add the wine to the pan, then place the chops into a large oven proof ceramic dish and pour the wine on top. To make the topping for the chops, rub the butter into the ground almonds or fine breadcrumbs, season with sea salt and freshly ground pepper and add 1 tablespoon chopped parsley and the grated pear. Press this topping mixture onto the pork chops and cook in a preheated oven for 30 to 40 minutes until the pork is cooked through. If you have very large chops with the bone on, you may need to add another 10 to 20 minutes. If you are unsure, take a sneaky peak by slicing into the centre of the chop to make sure there is no pinkness remaining. Cover your tracks with the topping!
For the compote
100g blackberries
1 cooking apple peeled, cored and chopped into 1cmish pieces
1 dessertspoon of honey
water to cover the fruit and 1 tablespoon white wine.
100ml single cream with half a teaspoon cornflour mixed in
Put the apple water and honey into the pan and heat until the apple is soft , add the blackberries and cook for one more minute. Add the cream, stir and serve with the pork chops. Baked potatoes and steamed seasonal vegetables are great with this dish or a simple salad.