Pork-chop-and-pear-traybake

Pear and pork chop traybake

A tangy salsa verde of fresh herbs and salty capers brings out the sweetness in the pears

By , 24 September 2019

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Pear and pork chop traybake
  • 45 Mins

  • Serves: 4

Nutritional Info
Each 322g serving contains
  • Energy

    1374KJ

    328KCAL

    0%
  • Fat

    12.9g

    med

    18%
  • Saturates

    3.2g

    low

    16%
  • Sugars

    10.6g

    low

    12%
  • Salt

    0.29g

    low

    5%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 427kJ/102kcal.
Ingredients
  • 2 pears, cored and quartered
  • 1 red onion, cut into wedges
  • 800g Butcher’s Selection 4 Pork Chops
  • 1tsp rapeseed oil
  • 20g pack rosemary, leaves only
  • 25g parsley, torn
  • 1 clove garlic, chopped
  • Juice 1 lemon
  • 2tbsp capers, drained
  • 2tbsp extra virgin olive oil
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Arrange the pears, onion and chops in a roasting tray. Drizzle with the rapeseed oil and season with black pepper. Roast for 35-40 mins or until the pork is cooked through.

  • Put the herbs, garlic, lemon juice and capers in a measuring jug. Add the olive oil, season with black pepper; blitz to a paste with a handheld blender. Add a splash of water if too thick.

  • Drizzle the salsa verde over the pork to serve.