This Skillet Pork Chop with Cabbage, Pear and Walnuts recipe just screams autumn in these parts, both pears and walnuts are pretty much ubiquitous in these parts and despite not having either a walnut tree or a pear tree in our garden I have not paid a single brass farthing for either of these ingredients since we moved here. Confessing to a Hungarian that you are fond of an ingredient is a dangerous thing to do, generosity runs deep in these parts, too deep on occasions and it is very easy to be over supplied with stuff you kinda like because you once mentioned something in a casual conversation. The pears and walnuts have already started to arrive and I have no idea who the first lot came from, we went out shopping a couple of days ago and just found a box of them on our doorstep when we got home. I am sure this is not the first time this will happen this Autumn!
I am sure to many people those two ingredients scream a cake or a dessert of some sort but you all know I am pretty ambivalent to sweet stuff, I saw these ingredients and immediately drooled over a big fat pork chop, Mmmmmmm pork. Food like this is great just putting together a load of ingrdients in a pan and letting the magic just happen whilst you take it easy and a good skillet pork chop really is the best, but do go to a butcher… Don’t accept some skinny ass piece of pig from a supermarket shelf for this dish, it will be dry and over cooked by the time it has any colour. Go to your butcher and get something at least 2.5cm thick, nudging towards 3-3.5cm, with the bone in that should weigh in at around 300g and should allow you to roast it nicely in the oven and stay lovely and moist.