GRILLED PORK CHOPS WITH BALSAMIC CARAMELIZED PEARS
The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling.
Provided by OSORKIN
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h6m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
- In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
- Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
- Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
- Preheat the grill for medium-high heat.
- Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 22.2 g, Cholesterol 50.2 mg, Fat 30.8 g, Fiber 2.9 g, Protein 14.9 g, SaturatedFat 7.2 g, Sodium 5252.1 mg, Sugar 15.5 g
TRAY BAKED PORK CHOPS WITH HERBEY POTATOES, PARSNIPS AND PEARS
Steps:
- Preheat the oven to 425 degrees F. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray. Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.
- While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden.
DECONSTRUCTED PEAR PORK CHOPS
You'll be tempted to eat this main dish right out of the pan but try to resist. These chops are sure to wow guests at the dinner table. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to package directions. Meanwhile, sprinkle chops with pepper and salt. In a large skillet, brown pork chops in butter. Sprinkle with pears and red pepper., Top with stuffing and onions. Cook, uncovered, over medium heat until a thermometer inserted in pork reads 145°, 8-10 minutes.
Nutrition Facts : Calories 603 calories, Fat 28g fat (14g saturated fat), Cholesterol 127mg cholesterol, Sodium 1094mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 5g fiber), Protein 38g protein.
PORK CHOPS WITH SLICED PEARS
Pear slices make a satisfying alternative to apples in this down-home pork chop dish. Dress up the easy entree even further by adding a hint of brown sugar for sweetness. -Kathy Stooksbury, Aiken, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 138mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 36g protein.
PORK CHOPS WITH PEAR SAUCE
I created this recipe because I have found that many pork recipes have little flavor, are too spicy, or just require too much work. My husband and I prefer sweet food rather than spicy or sour, hence a new pork recipe was born. This is delicious when served with rice and green vegetables as side dishes.
Provided by CHERYLNOLL
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
- Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
- Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 26.7 g, Cholesterol 60.7 mg, Fat 12.7 g, Fiber 4 g, Protein 23 g, SaturatedFat 4.2 g, Sodium 38.3 mg, Sugar 19.6 g
PORK WITH PEARS
A simple yet stunning recipe that combines well known flavours to create an exquisite dish
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.68 milligram of sodium
PORK CHOPS WITH PEARS
One of our favorite ways to enjoy pork chops. This produces a really delicious end result -- we hope you enjoy it!
Provided by Pianolady
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, brown the pork chops in hot oil; drain.
- Transfer the pork chops to a shallow baking pan and season with salt and pepper.
- Arrange the pear halves around the chops.
- Drizzle orange juice over all.
- Sprinkle with brown sugar and cinnamon.
- Pour sherry over all.
- Place butter in the hollow of pears.
- Cover and bake at 350°F for 20 minutes.
- Uncover and continue baking for 20 minutes, until meat is tender.
- Place the pears and pork chops on a platter.
- Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
- Pour over pork chops and pears.
- Enjoy!
Nutrition Facts : Calories 475.8, Fat 20.6, SaturatedFat 7.2, Cholesterol 82.7, Sodium 103, Carbohydrate 36.6, Fiber 2.5, Sugar 29.2, Protein 23.2
CHICKEN FRIED PORK CHOPS WITH CHUNKY PEAR CHUTNEY
Provided by Sunny Anderson
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.
- While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
- In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops.
PEAR PORK CHOPS
These pork chops make a wonderful dinner paired with crusty bread and a salad. -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the flour, thyme, salt and pepper. Add pork, a few pieces at a time, and shake to coat., In a large skillet, cook chops in oil and butter over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving plate and keep warm., In the same skillet, saute pear until tender. Serve with pork.
Nutrition Facts : Calories 339 calories, Fat 21g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 154mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
PORK CHOPS WITH PEAR CHUTNEY
Steps:
- For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
- For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.
Nutrition Facts : Calories 453, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 326 milligrams, Carbohydrate 33 grams, Fiber 4.5 grams, Protein 31 grams
PORK CHOPS WITH GINGER PEAR SAUCE
In this quick and healthy recipe pan cooked chops are topped with a lovely combination of pears spiked with fresh ginger. Have not had a chance to try this out but it looks like something I would enjoy. Nutritional information: 237 calories; 5 g fat; 2 g fiber
Provided by justcallmetoni
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season porkchops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, two to three minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
- Add vinegar and sugar to the pan and stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine and bring to a simmer while stirring.
- Add broth, pears and ginger to the wine-vinegar sauce bring to a simmer. Cook, uncovered, turning the pears occasionally, for 4 minutes. Add scallions and cook until the pears are tender, about 2 minutes more.
- Mix together the water and cornstarch into a slurry and add to the pan. Stir until the sauce thickens. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce.
- Serve immediately.
PEAR STUFFED PORK CHOPS
This recipe was a mistake, when I lost my good house keeping magazine, I thought this was how it was made, then I found it on the internet, and the real recipe was pork chops with pear stuffing. But I still prefer my way. It's a good one for those who like to have applesauce with their pork chops.
Provided by candi hurst
Categories Pork
Time 40m
Yield 5-10 serving(s)
Number Of Ingredients 7
Steps:
- Cut the chops in the middle, as if to make a pocket.
- Season the pork chops with the salt, pepper, and garlic, and set aside.
- In a pot cook the stuffing as the directions indicate on the box.
- When the stuffing is finished, take the pears and mash them up with your hands and drop them into the stuffing.
- After the pears are mixed in with the stuffing, take a table spoon, and stuff the pork chops.
- When the chops have been stuffed, lightly sprinkle the pear syrup from the can over all of the chops.
- Place on a cookie sheet, bake on about 350, until the chops are cooked thoroughly.
Nutrition Facts : Calories 346.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 0.7, Sodium 1086.9, Carbohydrate 73.5, Fiber 5.2, Sugar 24.2, Protein 7.8
PORK CHOPS WITH PEAR STUFFING
My husband loves pork and stuffing, so this recipe combines the best of both worlds for him. With a vegetable and salad, this dish really perks up our dinner table during the week.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium heat, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain and set aside. Add butter to skillet; saute celery and onion until tender. Remove from the heat Add stuffing mix, pear, pecans, parsley, thyme, salt and pepper; mix well. Add water; toss gently to moisten. , Spoon a fourth of the stuffing on one pork chop; top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically, but not touching, in a deep roasting pan. Add water to a depth of 1/4 in. , Cover and bake at 350° for 20-25 minutes or until a thermometer reads 145°. Uncover and bake 5 minutes longer to brown. Remove string.
Nutrition Facts : Calories 671 calories, Fat 33g fat (11g saturated fat), Cholesterol 187mg cholesterol, Sodium 711mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 64g protein.
PEAR 'N' FENNEL PORK
Fresh fennel has a large bulbous base and pale green stems with wispy foliage. Often mislabeled as sweet anise, it has a sweeter and more delicate flavor than anise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, cook chops in oil over medium-high heat until juices run clear, 4-5 minutes on each side; drain. Set chops aside and keep warm. , In the same skillet, saute the onion and fennel in butter until crisp-tender. In a small bowl, combine the cornstarch, pear nectar, syrup and nutmeg until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over pork chops.
Nutrition Facts : Calories 431 calories, Fat 16g fat (6g saturated fat), Cholesterol 90mg cholesterol, Sodium 390mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 33g protein.
PORK CHOPS WITH PEAR SAUCE
Make and share this Pork Chops With Pear Sauce recipe from Food.com.
Provided by Dancer
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of the oil in a small saucepan over medium heat.
- Add pears, 1/2 teaspoon of the cinnamon, and nutmeg.
- Cook, stirring frequently and mashing the pears with a spoon, until thick and pears are tender, about 4 minutes.
- Remove pan from heat; stir in lemon zest and vanilla. Set aside.
- Combine remaining 1/4 teaspoon cinnamon, salt, paprika and pepper in a bowl.
- Rub mixture over pork.
- Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat.
- Add pork and cook until well browned and cooked through, about 4 minutes on each side.
- Serve with sauce.
Nutrition Facts : Calories 1035.2, Fat 46.5, SaturatedFat 15.6, Cholesterol 351.6, Sodium 649.5, Carbohydrate 18.6, Fiber 4, Sugar 11.4, Protein 128.7
PORK CHOPS WITH PEAR-PECAN SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.
- Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.
- Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.
Nutrition Facts : Calories 550, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 147 milligrams, Sodium 499 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 46 grams, Sugar 17 grams
MEDALLIONS OF PORK WITH PEAR SAUCE
Provided by Carmela M. Meely
Categories Fruit Ginger Pork Sauté Low Sodium Pear Fall Bon Appétit California
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.
- Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.
PORK CHOPS WITH PEARS AND ROSEMARY
Make and share this Pork Chops With Pears and Rosemary recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 21m
Yield 46 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt butter over medium heat. Add pears and sprinkle with sugar.
- Cook and gently stir until pears have softened, about 2-3 minutes. Place pears on a serving platter and keep warm.
- Sprinkle chops with pepper. Heat skillet over medium heat. Add chops.
- Brown 5-7 minutes per side, or until pork is tender. Place on platter with pears.
- Place cornstarch in skillet. Gradually add chicken broth until cornstarch is dissolved.
- Add vinegar and rosemary. Cook and stir over medium heat until sauce thickens and bubbles, about 2 minutes.
- Spoon some sauce over pork and pears. Serve the rest in a gravy boat at the table.
Nutrition Facts : Calories 24.3, Fat 0.9, SaturatedFat 0.4, Cholesterol 7, Sodium 22.6, Carbohydrate 1.8, Fiber 0.3, Sugar 1.1, Protein 2.3
PORK CHOPS WITH PEARS AND CIDER
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. In a large bowl, toss the potatoes and onions with 2 tablespoons of the olive oil, 3 whole garlic cloves, and the leaves from a sprig of rosemary. Spread the vegetables in a single layer on a baking sheet. Bake 20 to 30 minutes, or until potatoes are light brown and tender when pierced with a fork.
- While the potatoes and onions are in the oven, thinly slice the remaining 3 cloves of garlic. Heat the remaining 3 tablespoons olive oil, sliced garlic, and 4 rosemary sprigs over medium heat in a large cast iron skillet or other heavy-bottomed frying pan. Saute until the garlic is lightly golden and the olive oil is infused with flavors of garlic and rosemary. Remove the garlic slices and set aside. Discard the rosemary.
- Season the pork chops with salt and freshly ground black pepper. Return the skillet to the stove and heat the infused oil in pan over high heat. Arrange the chops in the pan and sear until nicely browned, 1 to 2 minutes. Turn the chops and brown on the second side, 1 to 2 minutes longer. Add the pears to the pan, lower the heat, and continue cooking until pears become tender and lightly brown and the chops cooked through, about 10 minutes. Remove the chops and pears from the pan and pour all but 1 tablespoon of oil from the pan.
- Pour the cider in the pan and reduce by half over medium high heat, continuously scraping the bottom of the pan to remove any browned bits. Add the stock and reduce by half again. Add the butter, stirring until melted, and season to taste with salt and pepper. Return the pears to the pan.
- To serve, place a chop on each of four plates, next to some roasted potatoes and onions. Spoon the pan sauce and several wedges of pear over each chop. Garnish with fresh rosemary leaves if desired.
More about "pear pork chops food"
EASY PAN SEARED PORK CHOPS WITH PEARS - FEEDING YOUR FAM
From feedingyourfam.com
5/5 (1)Total Time 25 minsCategory DinnerCalories 245 per serving
- Heat olive oil in a large cast iron skillet over medium high heat. Saute the sliced pears and shallots for 3-5 minutes until the shallot has become fragrant and translucent. Add the honey, and mix in. Remove from pan.
- To the hot pan add more oil if needed, sear the seasoned pork chops on each side for 5-7 minutes until they have formed a brown crust on each side.
ROASTED PORK CHOPS WITH CARAMELIZED PEARS AND THYME ...
From kitchenstories.com
4.5/5 (14)Category MainServings 2Total Time 50 mins
- Preheat oven to 180°C/350°F. Quarter and core pears and slice the quarters into thin slits. Peel and halve the shallots. Set both aside.
- Season both sides of the pork chops with salt. Transfer to a hot grill pan and grill on all sides, for approx. 10 min. in total.
- In a second pan, heat the butter and olive oil and add sliced pears, shallots, and thyme sprigs and sauté for approx. 5 min. Season with salt and pepper. Add the orange liqueur and let simmer for approx. 30 sec. more.
- Place the pears in the bottom of a baking dish and place the pork chops on top. Transfer to a preheated oven and bake at 180°C/350°F for approx. 20 min. Remove and let the chops rest at least 5 min. before serving. Enjoy!
PORK CHOPS WITH ROASTED PARSNIPS, PEARS ... - FOOD AND …
From foodandwine.com
5/5 Servings 8
- In a large roasting pan, mix 3/4 cup of the olive oil with the garlic, rosemary, lemon zest and 1/2 teaspoon of pepper. Arrange the pork chops in the pan in a single layer and turn to coat. Marinate the chops for 1 hour at room temperature or for up to 12 hours in the refrigerator; return to room temperature before roasting.
- Preheat the oven to 425° and position the racks in the top and bottom of the oven. Remove the pork chops from the marinade; scrape off the rosemary, lemon and garlic and let the marinade drip back into the roasting pan. Transfer the chops to a platter.
- Add the parsnips, pears and potatoes to the roasting pan, season with salt and toss to coat with the marinade. Spread the vegetables on 2 large rimmed baking sheets. Roast for about 40 minutes, stirring occasionally, until the vegetables are tender; shift the baking sheets from top to bottom and turn them front to back halfway through roasting.
- Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large skillets. Season the pork chops with salt, add them to the skillets and cook over high heat until golden brown on both sides, about 5 minutes total. Set 4 pork chops on the vegetables on each baking sheet and roast for about 5 minutes for slightly pink meat. Transfer the pork chops and vegetables to a large platter and serve with the Minted Bread Vinaigrette.
GRILLED PORK CHOPS WITH SPICED PEARS - FAVORITE FAMILY …
From favfamilyrecipes.com
5/5 (3)Total Time 25 minsCategory Main Course, DinnerCalories 260 per serving
HONEY PORK CHOPS WITH PEARS AND BOURBON (PAN FRIED …
From thecookierookie.com
4.8/5 (20)Total Time 25 minsCategory Main CourseCalories 716 per serving
- Brush 1 teaspoon olive oil over both sides of the pork chops and sprinkle with black pepper, rosemary and thyme. Rub the herbs into each side of each pork chop.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a medium skillet (cast iron is best) until the oil/butter shimmers and a small piece of food sizzles when it hits the pan. Do NOT heat until you see wisps of smoke rising from the pan. (If you do, remove the pan from the heat to allow it to cool a bit.) Place the prepared pork chops across from each other, in the pan. Place the prepared pears, flesh side down, in-between the pork chops. Cook 5 minutes or until the pork chops have seared, and are golden brown, on the bottom side. Flip the pork chops over and cook another 5 minutes or until the other side is golden brown.
- Check the pears to make sure they aren’t burning – their color should be the color of dark honey. If they are overcooking, transfer them to a plate. Test the temperature of the pork chops with a meat thermometer. When the thickest part of the pork chops register 130°F, transfer the pork chops and pears to a plate.
PORK CHOPS WITH ASIAN PEAR AND CARAMELIZED ONION - …
From thepaleomom.com
Reviews 3Estimated Reading Time 2 mins
PEAR AND GINGER PORK CHOPS | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
5/5
PAN-FRIED PORK CHOPS | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 4Total Time 1 hrCategory One-Pan RecipesCalories 559 per serving
- Carefully run a sharp knife along the edge of the chops, removing the skin and leaving a thin layer of pork fat on the chop. (You could ask your butcher to do this for you.) Set aside.
- To make the marinade, pick and finely chop the rosemary leaves and most of the sage leaves, then lightly crush the unpeeled garlic cloves with the palm of your hand.
SWEET POTATO SUCCOTASH & PEAR GLAZED PORK CHOPS | FOOD GYPSY
From foodgypsy.ca
Reviews 1Servings 4Cuisine AmericanCategory Side Dish
- Toss corn with a drizzle of olive oil (just enough to coat), salt & pepper and place, spread one layer deep on tray. Place in oven to roast until soft and golden brown, about 10 – 12 minutes. Remove from oven and scoop off hot corn into waiting bowl. Replete oil, seasoning & roasting procedure with sweet potato, cook about 15 minutes. Remove into waiting bowl with corn.
- Toss green pepper, green onion and squash with oil, place on same tray and roast in 400⁰F (205⁰C) oven until soft and browning on the edges, about 10 – 12 minutes. Remove from tray hot and mix with waiting roasted vegetables. Add dried cranberries.
EASY CROCKPOT PORK CHOPS WITH PEARS - MY CRAZY GOOD LIFE
From mycrazygoodlife.com
5/5 (5)Total Time 7 hrs 15 minsCategory Main CourseCalories 199 per serving
PAN-SEARED PORK CHOPS WITH PEARS AND CARAMELIZED ONIONS
From notenoughcinnamon.com
5/5 (2)Total Time 55 minsCategory Main CourseCalories 380 per serving
- Start with the caramelized onions. Heat olive oil in a non-stick skillet (preferably with a thick bottom) over medium heat. When hot, add onions and stir to coat them with oil.
- After one minute, add a pinch of salt and 2 tsp honey and stir well. Reduce to low heat and cook onions for 30 to 40 minutes, stirring often to make sure they don't stick to the skillet and burn. You have to be patient! Do not turn the heat up to speed up the process, you'd only end up with burned onions. Instead, you want sweet, super tender onions that will melt in your mouth.
BEST PORK CHOP SKILLET WITH PEAR, RED ONION, AND THYME ...
From delish.com
5/5 (3)Category Main DishCuisine AmericanTotal Time 35 mins
- Preheat oven to 400°. In a large, ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil.
PORK LOIN CHOPS WITH PEAR-AND-VIDALIA PAN GRAVY RECIPE ...
From myrecipes.com
Servings 6Total Time 1 hr 4 mins
- Combine 1 Tbsp. flour, salt, and pepper in a small bowl. Sprinkle half of flour mixture on 1 side of each chop.
- Cook chops, in batches, flour mixture sides down, in hot oil in a large skillet over medium-high heat 5 minutes or until browned. (Do not turn.) Sprinkle remaining flour mixture on top of each chop; turn chops over, and cook 5 minutes or until browned. Transfer to an aluminum foil-lined broiler pan.
- Bake chops at 425° for 7 minutes or until a meat thermometer inserted into thickest portion registers 150°. Transfer chops to a platter, and keep warm. Reserve juices in broiler pan for later use.
- Add butter, onion, and half of pears to skillet; cook over medium-low heat 8 minutes or until onion is tender, stirring to loosen particles from bottom of skillet.
PORK RECIPES, PEARS, GINGER, FALL RECIPES | THE ARTFUL ...
From theartfulgourmet.com
Servings 4Total Time 35 minsEstimated Reading Time 4 mins
PORK CHOPS WITH SAUTéED PEARS | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
4.2/5 (17)Total Time 50 minsCategory DinnerCalories 445 per serving
BEST ROASTED PORK CHOPS AND PEARS RECIPE - HOW TO MAKE ...
From goodhousekeeping.com
Servings 4Total Time 30 minsCategory Gluten-Free, Dinner
PORK CHOPS WITH PEAR AND ONION CHUTNEY | METRO
From metro.ca
2/4 (3)Total Time 22 minsServings 4
PORK CHOPS WITH CRANBERRIES AND PEARS | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Calories 391 per servingTotal Time 40 mins
PAN SEARED PORK CHOPS WITH MAPLE ROASTED PEARS » NOT ...
From notentirelyaverage.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 385 per serving
BRAISED PORK CHOPS WITH ROASTED PEARS AND PEAR BALSAMIC ...
From theolivetaprecipes.com
Estimated Reading Time 2 mins
PEAR PORK CHOPS RECIPES
From tfrecipes.com
PORK CHOPS WITH PEAR SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PEARS AND PORK CHOPS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PEAR PORK CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST PORK CHOPS WITH PEARS AND APPLES RECIPES | YUMMLY
From yummly.com
OVEN-BRAISED PORK CHOPS WITH RED ONION AND PEARS - TLN
From tln.ca
10 BEST PORK CHOPS WITH PEARS AND APPLES RECIPES | YUMMLY
From yummly.com
PEARS AND PORK CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEAR AND PORK CHOPS RECIPES (22) - SUPERCOOK
From supercook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love