Pear and Cheese Stuffed Pork Chops with Mashed Potatoes

For the pork: Rinse the pork and pat dry. Cut a pocket into each pork chop. Season with salt and pepper to taste on both sides. Peel the pears, cut in half, core and thinly slice. Fill the pork chops with the pears and cheese, and use toothpicks to seal the filling in the pork chops.

For the potatoes: Scrub the potatoes thoroughly, peel, quarter and cook in a pot of boiling salted water until knife-tender, about 20 minutes. 

Rinse the mint, shake dry, pluck leaves from stems and cut into thin strips.

For the pork: Heat 30 grams (approximately 2 tablespoons) of the butter in a skillet. Add the pork and sear until cooked, about 8-10 minutes.

For the potatoes: Drain the potatoes and place in the warm pot until the moisture has evaporated. Mash the potatoes. Stir in the remaining butter and olive oil, and season with salt and pepper to taste.