Recipe for Pork Chops with blue cheese, sautéed pears, buttered green beans and walnuts
1 boneless pork chop
25g blue cheese
50g green beans
1 tbsp crushed walnuts
butter (from your pantry)
olive oil, salt & pepper (from your pantry)
tin foil (from your pantry)
Crumble the blue cheese.
Place a frying pan on the stove on high heat.
Place the pork chop on a cutting board. Cut a horizontal slit through thickest portion of the chop to form a pocket (on the opposite side to the fat edge). Stuff 2 tablespoons crumbled blue cheese into the pocket. Rub the chop all over with olive oil and season well with salt and pepper. When the pan is hot, place the chop in the pan and fry for 3 to 4 minutes each side turning only once with tongs (or spoons). When done, sear the edges by standing the chop on its end in the pan. Transfer the chop to a plate, cover with tin foil and allow to rest.
Place a saucepan of lightly salted water on to boil. Cut the ends of the beans off. Add the beans to the boiling water. Cook for 4 minutes. Drain in a colander and return the beans to the saucepan (off the stove). Add a knob of butter and swirl to coat. Add the walnuts and toss. Set aside and keep warm.
Cut the pear into thin wedges – about 8 pieces. Cut out the seeds/core. Melt a knob of butter in a small frying pan over medium heat. Add the pear and scatter with freshly ground salt and pepper. Sauté for a minute or two on each side until lightly browned.
To serve, place the beans on the plate. Top with a pork chop and pear.