Everyday

Maple Pork Chops with Pears and Blue Butter

An incredible flavour combination that tastes like it was prepared by a chef. You won't believe how easy it is!

Easy
4
15 mins prep
30 mins cook

4 x New Zealand pork shoulder chops

Pork

500g waxy potatoes, cut into about 1cm thick slices  

4 sprigs thyme

2 red onions, each cut into 8 wedges  

4 small pears, halved and cored

olive oil for drizzling

2 tablespoons maple syrup

Blue butter

50g blue cheese

25g butter, softened

dash Worcestershire sauce

1 teaspoon finely chopped thyme leaves

To serve

Steamed green beans

Ingredients

4 x New Zealand pork shoulder chops

Pork

500g waxy potatoes, cut into about 1cm thick slices  

4 sprigs thyme

2 red onions, each cut into 8 wedges  

4 small pears, halved and cored

olive oil for drizzling

2 tablespoons maple syrup

Blue butter

50g blue cheese

25g butter, softened

dash Worcestershire sauce

1 teaspoon finely chopped thyme leaves

To serve

Steamed green beans

Nutrition

No items found.
01
Preheat the oven to 200°C

Place potatoes slices in a roasting dish and sprinkle over the thyme. Add the onions and pears (cut-side down). Place on the pork chops, drizzle with olive oil and season with salt and freshly ground black pepper.  Place in the oven and roast for 15 minutes.

01
02
Reduce oven temperature

Remove from the oven and reduce oven temperature to 180°C. Turn pears over and drizzle the maple syrup over the pork chops. Return to the oven and roast for a further 15 minutes.

02
03
Blue Butter

Using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the chopped thyme. Use straightaway or place on a piece of baking paper and roll into a log. Keep in the refrigerator until ready to use.

03
04
To serve

Serve pork chops topped with blue butter and a dish of steamed green beans.

04
05
Tips

Choose pork chops with a certain amount of fat so they retain they moisture during roasting and add flavour to the vegetables.

Make sure pork chops are at room temperature before you begin roasting. This enables you to calculate the roasting time correctly.

We used small red-skinned potatoes here.

If you want your potatoes and pears browned more, remove the pork chops to a warmed plate and cover to keep warm. Turn the oven to grill and grill until coloured.

05
Learn more about roasting
Learn more about Roast

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Everyday

Maple Pork Chops with Pears and Blue Butter

An incredible flavour combination that tastes like it was prepared by a chef. You won't believe how easy it is!

15 mins prep | 30 mins cook
Easy
4

4 x New Zealand pork shoulder chops

Pork

500g waxy potatoes, cut into about 1cm thick slices  

4 sprigs thyme

2 red onions, each cut into 8 wedges  

4 small pears, halved and cored

olive oil for drizzling

2 tablespoons maple syrup

Blue butter

50g blue cheese

25g butter, softened

dash Worcestershire sauce

1 teaspoon finely chopped thyme leaves

To serve

Steamed green beans

01
Preheat the oven to 200°C

Place potatoes slices in a roasting dish and sprinkle over the thyme. Add the onions and pears (cut-side down). Place on the pork chops, drizzle with olive oil and season with salt and freshly ground black pepper.  Place in the oven and roast for 15 minutes.

02
Reduce oven temperature

Remove from the oven and reduce oven temperature to 180°C. Turn pears over and drizzle the maple syrup over the pork chops. Return to the oven and roast for a further 15 minutes.

03
Blue Butter

Using a fork mash together the blue cheese and butter. Add a dash of Worcestershire sauce and the chopped thyme. Use straightaway or place on a piece of baking paper and roll into a log. Keep in the refrigerator until ready to use.

04
To serve

Serve pork chops topped with blue butter and a dish of steamed green beans.

05
Tips

Choose pork chops with a certain amount of fat so they retain they moisture during roasting and add flavour to the vegetables.

Make sure pork chops are at room temperature before you begin roasting. This enables you to calculate the roasting time correctly.

We used small red-skinned potatoes here.

If you want your potatoes and pears browned more, remove the pork chops to a warmed plate and cover to keep warm. Turn the oven to grill and grill until coloured.