Send to a friend Pork Chops with Pears & Spinach
Posted by Irene Siu in Recipes: Pork, 2012.02.09
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Serve 2
Ingredients:
450g (2 pieces) Harringtons ‘Eco-Pork’ pork loin chops
Salt & pepper
1 tbp olive oil (We assume you have olive oil at home, if you don't click here to purchase Al's extra virgin olive oil)
2 tbp butter
2 tsp chopped rosemary
2 firm but ripe pears, quartered
1 clove garlic, chopped
1 tbp Lavender Green’s lemon mustard
½ cup Base Kitchen chicken stock
1 tbp cream (optional)
2 cups chopped spinach
Method:
1. Season the pork with salt & pepper. Heat the oil and butter in a frying pan and cook the pork chops for 4-5 minutes each side or until cooked and golden brown. Transfer to a plate and keep warm.
2. Add the rosemary into the pan juices, add the pears and cook until golden and just tender. Set aside.
3. Add the garlic, mustard, stock and cream (if using) into the pan. Boil until reduced by half. Add the spinach and cook until wilt. Season.
4. To serve, place a pork chop and half of the pear quarters on each plate and spoon over the spinach sauce.
