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

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 75g/3oz butter
• 50g/2oz Roquefort
• 500g/1lb 2oz waxy potatoes, cut into 2mm thick slices
• 8 sprigs fresh thyme
• 6 tbsp olive oil
• salt and freshly ground black pepper
• 2 red onions
• 6 small Conference pears
• 4 x 225g/8oz spare rib chops
• 50g/2oz soft dark brown sugar
• 110g/4oz watercress
• 110g/4oz chicory
• 110g/4oz walnuts
• 1½ tbsp red wine vinegar
• ½ tsp crème de cassis (optional)
• 2 tbsp olive oil
• 6 tbsp walnut oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Beat the butter with the crumbled Roquefort and a little black pepper until smooth, then chill it while you cook.

2. Toss the potato slices with 4 tbsp of the olive oil, the thyme leaves, salt and pepper. Spread them over the bottom of a large roasting dish and roast for 20 minutes.

3. Cut the red onions into thick wedges and halve, core and quarter the pears. Toss them with the remaining 2 tbsp olive oil, the brown sugar and the crème de cassis if using.

4. Season the spare rib chops with salt and pepper. Brown them in a hot skillet over medium-high heat for 2 minutes per side, then move them to a plate.

5. Scatter the onions and pears around the potatoes and set the chops on top. Roast for 20 to 25 minutes until the thickest part of the pork reaches 145°F (63°C), then rest for 3 minutes.

6. Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes, shaking often, then roughly chop them.

7. Whisk the red wine vinegar with the walnut oil and a pinch of salt and pepper. Toss the watercress and chicory with this dressing and the walnuts.

8. Top each hot chop with a slice of the chilled Roquefort butter so it melts. Serve with the potatoes, onions, pears and salad.