Not one of my healthiest recipes this one, but who cares, the flavours are fantastic. Try to avoid those skinny machine-cut chops from the supermarket if you can. Ask your butcher to give you two really thick chops, cut between the rib bones. The savoury butter will melt and dribble over the cooked meat, providing a sublime contrast with the sweetness of the fried pears.

•   2 thick pork chops
•   25g softened salted butter
•   2 sprigs each of fresh rosemary and thyme
•   1 clove of garlic, peeled and finely chopped
•   1 firm pear
•   Olive oil
•   Salt and pepper

1.Make the garlic and herb butter. Remove the leaves from the sprigs of rosemary and thyme and finely chop (you should have about a teaspoonful). In a small bowl, mix the chopped herbs and garlic with the softened butter and form into a round block. Refrigerate for at least half an hour.
   
2.Cut the pear into quarters and remove the core, then cut each quarter in half to give you eight pieces. Fry the slices of pear in a little butter on both cut sides until browned. Set aside.

3.Season the chops with a little salt and pepper and fry in a large pan over a low heat for about ten minutes on each side, depending on the thickness of the chops.
   
4.Just as the chops are ready, return the pear slices to the pan and warm through for a couple of minutes. Remove the herb butter from the refrigerator and cut into four slices. Place one chop on each serving plate with two slices of herb butter and three or four slices of pear. Pour over any juices from the pan.

Serves 2

Preparation time:  10 minutes
Cooking time:        20-30 minutes