Chef James Tanner comes to the rescue of viewer Jane Glew who likes to cook with pork but wants some new ideas.
His pork and pear tray bake is an easy-to-make one-pot dish that delivers on flavour!
4 thick cut butchers boneless pork chops
500g new season potatoes, sliced into quarters
3 firm pears, cut into wedges
2 tbsp clear honey
1 large red onion cut into petals
3 rashers of smoked streaky bacon cut into thick lardons
4 cloves of minced garlic
2 sprigs of picked thyme
6 shredded sage leaves
80g stilton cheese
Zest 1 lemon and lemon flesh cut into quarters
4 tbsp olive oil
1. Preheat oven to 220C/gas 7.
2. First take your chosen pork chops and cut the skin and fat only with roughly 1 inch apart incisions - this will stop your chops from curling up as they cook.
3. Next take the garlic, lemon zest, lemon flesh and the thyme and mix with two tbsp olive oil. Rub all over the chops, season and leave out at room temperature to marinate whilst you prepare the vegetables.
4. Take a large roasting tin and pop in the oven to heat up then quarter the potatoes, cut the pears into wedges and remove any core and peel and cut the onion into petals. Toss all this in a bowl with the bacon lardons and remaining oil and seasoning so it's all coated then put the mixed ingredients into the preheated roasting tin and shake them up so they are coated well in the hot oil.
5. Lay over the pork chops and any remaining marinade ingredients and roast in the hot oven for about 30-40 minutes, depending on the thickness of your chops.
6. In the last 5 minutes of cooking, drizzle over the honey and scatter shredded sage and crumble over the stilton cheese. Cook for a further 5 minutes then remove, checking your chops are cooked through depending on thickness and serve.