- 1 tbsn fresh rosemary, finely chopped
- 2 pears, sliced
- 4 goat chops
- 100ml pear cider (apple cider or white wine would be okay)
- ½ onion finely chopped
- black pepper
- Place the chops in a shallow casserole dish in a single layer. Rub with rosemary and sprinkle onion and cracked pepper over them. Arrange the pear slices on top and then pour over the cider. Cover with a lid or foil and cook at 160C for an hour or until cooked.