Photo: Sam Loyd
Baked pork spare rib chops with pears, potatoes, onions and Roquefort butter
17 ingredients
2 hr + 1 hr
Serves 4
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Estimated Nutrition (whole recipe, rough)
619
Calories
8g
Protein
28g
Fat
90g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Red Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Chicory | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75g/3oz butter
- 50g/2oz Roquefort
- 500g/1lb 2oz waxy potatoes, cut into 2mm thick slices
- 8 sprigs fresh thyme
- 6 tbsp olive oil
- salt and freshly ground black pepper
- 2 red onions
- 6 small Conference pears
- 4 x 225g/8oz spare rib chops
- 50g/2oz soft dark brown sugar
- 110g/4oz watercress
- 110g/4oz chicory
- 110g/4oz walnuts
- 1½ tbsp red wine vinegar
- ½ tsp crème de cassis (optional)
- 2 tbsp olive oil
- 6 tbsp walnut oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes