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Baked pork spare rib chops with pears, potatoes, onions and Roquefort butter
Fruit and vegetables
8 sprigs fresh
thyme
2
red onions
, peeled, cut into 8 wedges each
6 small Conference
pears
, halved and cored
110g/4oz
watercress
, picked
110g/4oz
chicory
, leaves separated
Cooking ingredients
6 tbsp
olive oil
salt and freshly ground
black pepper
50g/2oz soft dark
brown sugar
110g/4oz
walnuts
out of their shells, toasted
1½ tbsp
red wine vinegar
2 tbsp
olive oil
6 tbsp
walnut oil
Dairy, eggs and chilled
75g/3oz
butter
, at room temperature
50g/2oz
Roquefort
cheese, crumbled
Other
500g/1lb 2oz waxy potatoes, cut into 2mm thick slices
4 x 225g/8oz spare rib chops
½ tsp crème de cassis (optional)
Back to recipe
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