Recipes

Pork chops with roasted pears, sage, onion and Gorgonzola

Pork chops with roasted pears, sage, onion and Gorgonzola

Paul Flynn's face
Paul Flynn
Sat Mar 28 2020 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 40 mins
Ingredients
  • 4 pork chops, on the bone if possible
  • 4 medium potatoes (Roosters), cut into half cm slices, skin on
  • 4 small red onions, peeled and cut in half
  • 2 pears, quartered and deseeded
  • 10 sage leaves
  • 75ml olive oil
  • Salt and pepper
  • 2tbsp maple syrup
  • 2tbsp red wine vinegar
  • 150g Gorgonzola

1 Preheat an oven to 190 degrees Celsius, or equivalent.
2 Place the chops, potatoes, onions, pears and sage leaves on a roasting tray.
3 Drizzle the olive oil over everything, then season.
4 Scrunch together so the oil coats everything.
5 Put in the oven and bake for 20 minutes, turning the chops once or twice.
6 Add the maple syrup and the vinegar, then pop back in the oven for another 10 minutes until everything is caramelised and golden.
7 Divide onto four warm plates with a piece of melting Gorgonzola on each for a creamy kick.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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