2 large pear, quartered and cored (leave the skin on)
few sprigs rosemary, leaves roughly chopped
4 pork steaks, about 175g/6oz each, trimmed of excess fat
50g blue cheese, cubed
Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.