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Baked pork spare rib chops with pears, potatoes, onions and Roquefort butter

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For the Roquefort butter

For the pork spare rib chops

  • 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, peeled, cut into 8 wedges each
  • 6 small Conference pears, halved and cored
  • 4 x 225g/8oz spare rib chops
  • 50g/2oz soft dark brown sugar

For the salad