Gruyère and parsley crusted chops with mustard roasted pears

March 24, 2015 (Last Updated: January 11, 2019)

The caramelised pears are delicious with both pork and lamb

Print Recipe

Gruyère and parsley crusted chops with mustard roasted pears

Serves: 2
Cooking Time: 1 hour

Ingredients

  • PEARS
  • 2 pears, quartered
  • 100g baby leeks
  • 30ml (2 tbsp) olive oil
  • 30ml (2 tbsp) honey
  • 5ml (1 tsp) mustard seeds
  • salt and freshly ground black pepper, to taste
  • CHOPS
  • salt and freshly ground black pepper, to taste
  • 4 rib chops
  • 1 spring onion, finely chopped
  • 45ml (3 tbsp) Gruyère, grated
  • 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
  • 30ml (2 tbsp) breadcrumbs
  • olive oil, for frying
  • basmati rice, to serve

Instructions

1

For the pears, preheat the oven to 200°C. Toss all of the ingredients together in a bowl and season. Transfer to a baking tray and roast until golden and tender, about 20 – 25 minutes.

2

Preheat the oven and grill to 200°C.

3

Season the chops lightly.

4

Combine the spring onion, cheese,parsley and breadcrumbs. Season lightly. Coat the chops with the crumbs and shake off any excess. Keep the crumbs aside to use later.

5

Heat a frying pan until hot, add a splash of olive oil and fry the chops for a minute or so on each side to seal the meat and add a golden colour. Transfer the chops to a baking tray. Scoop the remaining crumbs onto the chops and place in the preheated oven for 4 – 5 minutes, for medium. Cook slightly less or longer, depending on how you like your meat to be done.

6

Serve the meat on basmati rice with the roasted pears and leeks on the side

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March 24, 2015 (Last Updated: January 11, 2019) By
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