Roasted Pears and Pork Chops
Add to CollectionRoasted Pears and Pork Chops is a beautiful and delightfully tasty spin on seared pork chops ... surrounded by shallots and baked pears and covered in an apple and maple-flavored sauce. Cooking pork chops with pears and shallots is an incredible way to create a unique and truly delightful flavor!
Equipment
- Large ovenproof or cast-iron skillet, 10 to 12-inch
- Tongs
- Rimmed baking sheet or baking pan
- Aluminum foil
- Non-stick Cooking Spray
- Paper towels
Ingredients
- 4 to 6 1-inch pork chops , about 3 lbs
- 1 tbsp black pepper
- ¼ tbsp kosher salt
- 2 tbsp extra virgin olive oil
- 7 medium shallots , peeled + quartered
- 1 small onion , chopped into wedges
- 3 firm fresh, ripe pears , quartered + cored
- ½ cup apple juice
- ⅓ cup apple cider vinegar
- 4 tbsp pure maple syrup
- 1 tbsp honey
- 4 tbsp unsalted butter
- 1½ tbsp fresh sage , chopped
- 1½ tsp fresh ginger , minced
- 2-3 sprigs fresh rosemary
- 2-3 sprigs fresh thyme
- 1-2 tsp fennel seeds , Optional
Instructions
- Preheat oven to 400° F. Cut pork chops to 1-inch thickness. Pat both sides of the pork with a paper towel to dry. Preseason with salt and pepper, to your preferred taste (but go easy on the salt as pork is naturally salty). Cover, transfer to the refrigerator, and then prep all other ingredients. Prepare a large rimmed baking sheet or baking pan with a large layer of aluminum foil and lightly spray with non-stick cooking spray.
- Heat a large (10 to 12-inch) cast-iron skillet over medium-high heat. Then add the olive oil and heat for about 30 seconds to 1 minute. Using tongs, slowly and carefully (to avoid oil splatter burns) add the pork chops to the skillet.
- Sear the porks chops by heating for 4½ minutes on one side until a dark crust forms, flip each chop over, and sear for about 2½ to 3 minutes on the other side. Remove from the skillet and then transfer to a prepared rimmed baking pan. Do not remove the remaining oil or brown bits leftover in the skillet.
- Add the pears by placing them around the pork chops then roast in the oven for 6 to 8 minutes. This roasting process will help maintain the flavorful caramelized crust on the outside of the pork while softening the pears.
- Reheat the cast-iron skillet over medium-high heat while the chops and pears are roasting. Add the shallots and onions to the cast-iron skillet and pour in the apple juice, apple cider vinegar, and minced ginger. While stirring, scrape up the brown bits on the bottom of the pan to combine into your sauce. Continue to stir while they soften and soak up the juices so you are not left with crispy shallots.
- Remove the pork and pears from the oven. Add the pork chops, pears, and any juices from the baking pan to the skillet.(It's ok if the inside of the pork chop is a little pink.)
- Stir in the chopped sage, maple syrup, and honey. Bring the sauce to a gentle boil and continue stirring until it thickens then reduce the heat to a simmer. Taste test and season with salt and pepper as needed.
- Drop in the rosemary and thyme sprigs and sprinkle in fennel seeds, if desired. Place one tablespoon of butter to the top of each pork chop and spoon the sauce over the meat while it melts and all cooks together. Remove the skillet from the heat when the pork chops reach an internal temperature of 145° F. Continue spooning the sauce over the meat.
- Remove the rosemary and thyme sprigs prior to serving ... enjoy!
Notes
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