Sparerib Pork Chops
*Cooking Times are a guidline only

Recipe Suggestion:

Sparerib Pork Chops

           For the Roquefort Butter:
  • 75g/ 3oz butter, at room temperature
  • 50g/ 2oz Roquefort cheese, crumbled
           For the Pork Sparerib Chops:
  • 500g/1lb 2oz waxy potatoes, cut into 2mm thick slices
  • 8 sprigs frsh thyme
  • 6 tablespoons olive oil
  • salt and freshly ground black pepper
  • 2 red onions, peeled and cut into 8 wedges each
  • 6 small conference pears, halved and cored
  • 4 X 225g/ 8oz sparerib chops
  • 50g/ 2oz soft dark brown sugar
           For the sauce:
  • 110g/ 4oz watercress. picked
  • 110g/ 4oz chicory, leaves separated
  • 110g/ 4oz walnuts out of the shells, toasted
  • 1½ tablespoons red wine vineger
  • ½ tablespoon crème de cassie (optional)
  • 2 tablespoons olive oil
  • 6 tablespoons walnut oil
Cooking Method
  1. For the Roquefort butter, place the butter and Roquefort into a bowl and mash together with a wooden spoon. Chill in the freezer for 10 minutes, then spoon onto a sheet of clingfilm and roll up into a sausage shape, twisting the ends to seal. Place into the fridge to chill for one hour, or until firm. 
  2. Preheat the oven to 200ºC/ 390ºF/ Gas 6.
  3. For the pork sparerib chops, place the potato slices into a roasting tin with thyme and drizzle over half the olive oil. Season well with salt and freshly ground black pepper. Toss well to coat, then place the onions, pears (cut-side down) and pork chops on top. 
  4. Drizzle over the remaining oil, season again with salt and freshly ground black pepper, then toss lightly to coat in the oil. 
  5. Place into the oven to cook for 15 minutes, or until the pork is lightly golden. Reduce the oven heat to 190ºC/ 375ºF/ Gas 5, then remove the tin from the oven. 
  6. Turn the chops over and turn over the pears so that they are cut side up. Sprinkle the pears with the brown sugar, then return the tin to the oven. Roast for another 30-40 minutes, or until the pork is golden-brown and cooked through, the pears caramelised and the potatoes tender. 
  7. For the salad, place the watercress, chicory and walnuts into a bowl. In a smaller bowl, whisk together the vinegar, cassis and oils, then season with salt and freshly ground black pepper. Drizzle the dressing over the salad, then toss well to coat. 
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