Pork chops with grilled pears and gremolata

Pork chops with grilled pears and gremolata

Ben's Meat Bible
Benito Martin


Quantity Ingredient
4 x 300g thick skinless pork loin chops, bones removed
2 tablespoons finely chopped thyme
1 tablespoon finely chopped rosemary
pinch dried chilli flakes, (optional)
sea salt flakes
freshly ground black pepper
4 pears, cored and quartered
olive oil, to drizzle
2 handfuls rocket
100g shaved parmesan

Salad dressing

Quantity Ingredient
60g sour cream
60ml buttermilk
60g japanese mayonnaise
1 tablespoon onion powder
1 garlic clove
1 teaspoon chopped fresh dill


Quantity Ingredient
30g chopped flat-leaf parsley
1 tablespoon chopped garlic
2 unwaxed lemons, zest shredded


  1. Sandwich the pork between two sheets of baking paper and use a rolling pin to pound the meat until it is about 5 mm thick. A little thicker won’t hurt – but the pork does need to cook quickly over high heat.
  2. Sprinkle a baking tray with the herbs, chilli flakes (if using) and salt and pepper. Roll the pork chops in the seasoning, then toss the pears in any left-over seasoning and leave to rest while you prepare the remaining ingredients.
  3. Make the salad dressing by combining all the ingredients in a small bowl. Season to taste with salt and pepper and set aside.
  4. Next, make the gremolata. Combine the parsley, garlic and lemon zest well. Season with pepper and set aside.
  5. Heat a chargrill pan over high heat (or crank up the barbecue) and grill the pear quarters for 5 minutes, or until nicely charred. Transfer to a bowl, drizzle with olive oil and set aside. Cook the pork on the chargrill pan for 3–5 minutes, then remove from the heat and drizzle with olive oil. Slice into wide strips and add to the bowl with the pears.
  6. Arrange the pears and pork on serving plates and garnish with the rocket, shaved parmesan and lashings of dressing. Finally, sprinkle the gremolata liberally on top.
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