Ingredients
| 6 | Pork loin chops (Main) |
| 3 Tbsp | Extra virgin olive oil |
| 4 | Pears, peeled, quartered and cored (Main) |
| 1 | Onion, finely chopped |
| 100 ml | Water |
| 120 g | Fresh breadcrumbs |
| 8 large | Sage leaves (Main) |
| 1 | Lemon, chopped, to serve |
For the lemon dill dressing
| 90 ml | Extra virgin olive oil |
| 2 Tbsp | Lemon juice |
| 1 | Lemon, grated zest |
| ¼ tsp | Freshly ground black pepper |
| 3 tsp | Fresh dill, chopped (Main) |
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Directions
- Preheat the oven to 190C.
- Season the chops and fry gently in the olive oil on each side to brown and to partly cook. Place in a small baking dish.
- Meanwhile, place the pears, onion and water in a saucepan and simmer until tender.
- Mash well together with the breadcrumbs and sage and season with salt and pepper.
- Spread the stuffing mixture on top of the chops and bake in the oven for 12-13 minutes until the crumble browns and the pork is cooked through. To make the lemon dill dressing: Combine all the ingredients in a bowl, season with salt and mix with a whisk.
- Drizzle over the pork chops and serve.
Also try Simon's
