At market last week I eyed off the new season pears, and purchased some Beurre Bosc on Saturday. I thought they would partner well grilled with some spiced pork chops I bought from a store further down the aisle. I was right, it was a delicious combination. I grilled the pumpkin and pear slices on my griddle pan, and sautéed the kale in the same pan I grilled the chops, so it would pick up the remnant spices from the pan. Of course, I finished off the kale with a splash of verjuice.
|2||free range pork chops|
|12||kale leaves (approximately)|
Roughly grind the spices in a mortar and pestle, add olive oil and grind a little further. Coat the pork chops with spices and oil.
Peel the pear, cut into slices about 5mm thick and remove core. Remove the seeds from the pumpkin, cut into slices about 5 mm thick and peel. Spread a little olive oil on both sides of the pear and pumpkin slices. Finely slice the kale, keeping the stems and leafier pieces separate. Preheat a griddle pan.
Heat a large frying pan. On a medium heat, cook the pork chops turning when golden and cooked to your liking. Meanwhile, chargrill the pear and pumpkin slices on both sides. When chops are nearly done, add the pieces of kale stem to the pan, tossing gently. Arrange the pumpkin and pear pieces on the plate. Serve the pork chops. Add the leafier pieces to the pan, toss, add verjuice, toss the kale till sautéed and verjuice is evaporated. Dish up the kale and serve.