Having enjoyed fresh coriander all summer, then the lovely pop of green coriander seeds as the season began to change, we then dried the seeds ready for the autumn and winter months. Crunchy and aromatic with pork, perfect with the fresh herbs and a generous pinch of chilli, this dish delivers warmth, and is simply autumn in one pan.
- 4 pork chops
- 1 tbsp coriander seeds, roughly crushed
- 1 tbsp good red wine vinegar
- 4 red onions, peeled & each cut into 8 wedges
- 4 pears cut into quarters
- 1 large bunch sage
- 1 large bunch rosemary
- olive oil
- salt & pepper
- a good pinch dried chilli flakes
- Rub the chops with a little olive oil and season all over with the crushed coriander seeds, salt & pepper.
- Heat a large skillet, which can go in the oven, and seal the chops on both sides until golden, then remove to a plate.
- Toss the pears, onions, sage, rosemary, dried chilli and seasoning with 2 tablespoons of oil, then tip into the pan used to seal the pork.
- Place in the oven for 20 minutes.
- Remove and place the chops on top of the pears and onions.
- Return the pan to the oven and cook for a further 20 minutes,
- Remove and splash over the red wine vinegar.
- Serve with creamy mash or soft polenta.
Enjoy further supper dishes below: