SIMPLY SUMMER

PORK CHOPS WITH BAKED PEARS

 SERVES 6

3 pears
6 fresh red chillies
10g fresh rosemary sprigs
2tbsp olive oil
Sea salt and freshly ground black pepper
Vegetable oil, for frying
6 pork chops (around 250g each)

■ Preheat the oven to 200C/Gas 6. Slice the pears into discs and halve the chillies lengthways, removing the seeds (or keep them in if you like heat). Place the pears, chillies and rosemary sprigs in a large baking dish, drizzle with the olive oil and a pinch of seasoning then toss to coat. Cook on the top shelf of the oven for 20 minutes.

■ Meanwhile, heat a drizzle of vegetable