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Baked Pork Spare Rib Chops with Pears, Potatoes, Onions and Roquefort Butter

Succulent pork chops roasted with caramelised pears, potatoes, and onions, topped with melting Roquefort butter and served with chicory salad.

DinnerPorkFrenchRoastPearsRoquefort
Estimated Nutrition
Calories
1215.1
kcal / serving
4860.5 kcal total
Carbs
44.6g
per serving
178.4 g total
Fat
102.7g
per serving
410.8 g total
Protein
28.8g
per serving
115.2 g total
Cook Time
55
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Soft Dark Brown Sugar
CondimentsSauces
22.5
ml
Red Wine Vinegar
Dairy
75
g
Butter
room temperature
50
g
Roquefort Cheese
crumbled
Fruits
6
pieces
Conference Pears
halved and cored
Liquids
2.5
ml
Crème De Cassis
optional
Meat
900
g
Spare Rib Chops
4 chops approx 225g each
NutsSeeds
8
sprigs
Thyme
fresh
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
110
g
Walnuts
out of shells, toasted
OilsFats
90
ml
Olive Oil
divided use
30
ml
Olive Oil
for dressing
90
ml
Walnut Oil
Vegetables
500
g
Waxy Potatoes
cut into 2mm thick slices
2
pieces
Red Onions
peeled, cut into 8 wedges each
110
g
Watercress
picked
110
g
Chicory
leaves separated

Method

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