This recipe is adapted from a very (very) old series of those weekly cookery magazines that used to be about – and probably still are! I am trawling back through some of my old cookery books trying out some ‘new’ recipes from them.
The recipe calls for tinned pears…. but I definitely wasn’t going to do that as we had a bumper crop of our own pears, but if that’s all you’ve got it is worth a shot!
Pork and pears are actually a lovely combination.
- 4 pork chops
- 25 g/1 oz butter
- Salt & freshly ground black pepper
- 4 pears, peeled and halved + 2 pears juiced approx. 150 ml (or alternatively 425 g/15 oz tinned pear halves)
- 1 tablespoon chopped fresh marjoram or 1.5 teaspoons dried marjoram
- 1 tablespoon lemon juice.
Heat oven to 190 C/375 F/Gas 5.
Melt the butter in a large frying pan, and fry chops for 3 – 4 minutes on each side until golden brown.
Remove with slotted spoon and place in a single layer in an oven proof dish. Season with salt and pepper to taste.
Add the fresh pears to the hot fat and brown. (Or if using tinned pears, drain the pears reserving the liquid, and brown pears). Put the browned pears on top of the chops.
Add the liquid (juiced pears or reserved juice from tin) to pan and stir with a wooden spoon to dislodge any sediment. Add the marjoram and lemon juice and raise the heat. Bring to the boil and boil rapidly stirring frequently for about 5 minutes until reduced by half. Pour over the chops and pears. Cover the dish.
Bake in the oven for 25 minutes or until chops are tender.
We served this with mashed potatoes and fresh leeks from the garden.