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Gizzi Erskine's pork chops with sage and stilton

28 JUNE 2011
Pork chops Enlarge
Ingredients (Serves 4)
  • 1 tbs olive oil
  • Sea salt and freshly ground black pepper
  • 4 pork loin chops
  • 8 fresh sage leaves
  • 1 ripe pear, cored, halved and sliced into 12
  • 150g Stilton cheese, cut into
  • 4 slices parma ham

Method

Preheat the oven to 200°C. Rub the pork chops with some olive oil and seasoning then lay on a chopping board. Place 2 sage leaves on top of each chop, then top each chop with 3 slices of pear and a slice of Stilton cheese.

Wrap each chop with a slice of Parma ham. If you have a big chop you may need a couple of extra slices of ham.

Lay the chops in a baking tray and drizzle with olive oil, then put them into the oven. Bake for 25 minutes or until crisp and golden. Leave to rest in the pan for 10 minutes before serving.

Serve with mash, then spoon over all the juices from the pan.

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