You will need (for 4 people):
1 good sized free range pork chop per person (or leg steak)Oil for frying1 Leek, washed, sliced (or Onion)2 pears , peeled, cored and quartered2 cloves of garlic (chopped)
1 tablespoon of soy sauce2 tablespoons of Balsamic Vinegar1 tablespoon of dark brown sugarBlack Pepper¼cup, or so, of water
Heat some oil in a frying pan until well sizzling then generously brown and crisp 4 chops on each side for 2/3 minutes both sides and then take them out of the pan and place then in an ovenproof dish.
Add to the pan, the sliced leek rings, the chopped garlic and the pear halves. Stir well and give them a good over grind of black pepper. Sizzle them all together until they start to brown and caramelise.Remove pears and mixture from pan and place in the ovenproof casserole dish with the browned pork chops.
Return the pan to the heat, mix together the deglazing mixture and pour into pan when hot, bring to a fast sizzle and then pour over the casserole – pop all into a 180°c oven and bake for a further 20/30 minutes (depending on thickness of chop) until you are sure the chops are cooked through.