Jo Pratt's Pork Chops with Pear and Stilton with Root Vegetable Mash

First of all, to make the mash, peel and chop the veg into chunks roughly the same size. Place in a pan of salted water and bring to the boil. Cook the vegetables until they are tender (about 20 minutes) and then drain well.

Return to the pan and allow the steam to evaporate for a minute before mashing with the butter, seasoning and parsley.

While you cook the vegetables for the mash, heat a frying pan with a drop of olive oil.

Season the pork chops and then fry the fatty part of the pork chops first. This may be easier if you balance them against one another to keep them upright or hold them with a pair of tongs.

Once the edges are lovely and golden, sit the chops flat and fry for 2-3 minutes on each side, until cooked through.

Transfer to a baking tray and top each pork chop with a few slices of pear and some crumbled stilton.

Place under the grill until golden brown and burnt tinges begin the appear around the edges. serve with the root vegetable mash.