Wednesday, December 22, 2010

Pork steaks with caramelised pears and blue cheese a South African take on pork and apple sauce

Put a twist on the classic pork and apple combination by using tasty South African pears and blue cheese


1tbsp sunflower oil

3 red onions, roots trimmed and cut into eighths

4 forelle pears, quartered and cored (leave the skin on)

few sprigs rosemary, leaves only

6 x 175g steaks pork, trimmed of excess fat

50 g blue cheese, cubed


1. Season the pork and grill on a medium heat for 15-20 minutes and then
turn over and grill for a further 10 minutes.

2. In the meantime, using two hob rings, heat the oil in a hob-proof roasting
tin, then add the onions, pears, most of the rosemary and seasoning and
caramelise for around 5-10 minutes.

3. Add the steaks to the vegetables and scatter with the remaining rosemary
and the cheese.

4. Place back under the grill until the cheese starts to melt, then serve