Savoury pork chops with pear and sage crumble

Vanessa Lewis

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)

Directions

1. Preheat the oven to 190C.
2. 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.
3. Meanwhile, place the pears, onion and water in a saucepan and simmer until tender.
4. Mash well together with the breadcrumbs and sage and season with salt and pepper.
5. 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.
6. Drizzle over the pork chops and serve.

Also try Simon's

potato, leek and kale gratin with smoked provolone