Cut horizontal slit through the thickest portion of each pork cutlet to form a pocket. Stuff 2 tsp. crumbled blue cheese into each. Season both sides with sea salt and cracked pepper.

In a large non-stick frying pan, cook the pork for 3-4 minutes each side, or until cooked through but still juicy. Remove the pork from the pan, cover with foil and rest for 5 minutes.

Add the butter to the pan, swirl to melt and coat the base. Add the pear, season and cook, turning occasionally, until lightly browned, about 4 minutes. Serve the pork with the pear.