Pears with pork chops and olives

Babiche Martens

Pork chops with pears and green olives make a delicious combination, with the sweetness of the pear contrasting with the slightly bitter green olives. Pick some thyme from your garden and throw into the dish, stalk and all, for a wonderful aroma. Some crunchy bread and a green vegetable will complete this meal.

Ingredients

2 Tbsp	Olive oil
4	Pork chops, fat removed (Main)
1	Onion, chopped
2 cloves	Garlic, crushed
250 g	Small potatoes, sliced
2	Pears, peeled and cored (Main)
½	Lemons, juiced
100 g	Butter beans, cooked
2 stalks	Thyme
½ cup	Green olives
100 ml	Cream
1 handful	Fresh parsley, and thyme to garnish

Directions

1. Preheat oven to 170C.
2. Heat 1 Tbsp oil in a frying pan. Brown pork chops on both sides. Set aside. Add onion and garlic to pan and brown for 3 or 4 minutes.
3. Add remaining oil along with potatoes and toss until lightly browned.
4. Toss pears in lemon juice. Into an oven proof dish place potatoes, beans, pears, thyme, olives and pork chops.
5. Deglaze pan with cream then pour over pork. Cover with tinfoil. Place in oven and bake for 30 minutes, then remove tinfoil and bake for a further 30 minutes.
6. Serve garnished with parsley and thyme.

See Angela's pear recipes

• Fried pears with hazelnut praline
• Little pear and ginger pudding