I love meals where everything is roasted together and served in the dish in which it has been cooked. The flavours meld, ingredients such as onions become sweet and slightly charred and there’s hardly any washing up. You don’t need anything more than a few sautéed potatoes and a watercress salad with this. I like spare rib chops – they have such good marbling – but you need to order them ahead from a butcher, or a good online butcher. Those skinny, boneless little chops you can buy in the supermarket are not what you need here. Leave out the cheese if you prefer a less rich dish.
Roasted Spare Rib Chops with Pears, Onions and Melting Gorgonzola
- 2 red onions
- 4 slim pears, such as Conference
- 6 spare rib pork chops (about 200g/7oz each)
- 6 rosemary sprigs
- 6 tablespoons olive oil
- 4 tablespoons balsamic vinegar
- dark brown soft sugar
- 6 tablespoons tbsp mascarpone
- 5-1/2 oz (150g) Gorgonzola cheese, or Dolcelatte cheese, cut into big chunks
- sea salt flakes and freshly ground black pepper
- Preheat the oven to 220°C fan (450°F), Gas 8.
- Halve the onions and cut lengthways into large, half moon-shaped wedges. Halve and core the pears. Put the chops, onions, pears and rosemary into 2 roasting tins, so they lie in a single layer, season with salt and pepper and pour on the olive oil and balsamic vinegar. Turn everything around to make sure it is well seasoned and lightly coated with the oil and vinegar.
- Roast in the hot oven for 15 minutes, or 20 minutes for large chops. Turn over the chops, pears and onions and reduce the oven temperature to 190°C fan (400°F), Gas 6. Make sure the pears are cut side up and sprinkle each one with a little sugar. Roast for another 30 minutes.
- During the last 15 minutes of cooking time, dot the mascarpone evenly over the top and scatter with the blue cheese. Serve immediately it comes out of the oven.