Pork Chops With Pears And Red Onions Food

PORK CHOPS WITH PEARS AND RED ONIONS

Steps:

• About 1 ½ hour before serving: Peel onions and cut into 4 part thick wedges.
• Remove outer rows of celery ribs and trim root end.
• About 6-8 inches from root end, cut tops and leaves from celery.
• Cut celery lengthwise into quarters.
• In a 12” skillet over medium heat, add oil and cook onion wedges and celery quarters a few pieces at a time until golden brown.
• With slotted spoon, remove to 12x8 casserole or baking pan.
• Meanwhile, on waxed paper, mix flour and sage.
• Coat pork chops with mixture using hand to pat mixture onto pork chops to coat well.
• Pre-heat oven to 350 degrees.
• Cook pork chops (at the same skillet used for onion) over medium heat until golden brown on both sides.
• Place in casserole with vegetables.
• Tuck pear halves around pork chops.
• Stir bouillon into apple juice and pour into casserole.
• Sprinkle pork chops with coarsely ground pepper.
• Cover casserole with foil and bake for 45 minutes or until pork and vegetables are fork tender.
• Sprinkle mixture with salt to taste.

HICKORY-SMOKED PORK CHOPS WITH BLEU CHEESE MASHED POTATOES AND CARAMELIZED PEARS AND ONION STRAWS

Steps:

• In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
• Over an open-flame grill, sear each side of the pork chops until black grill marks form.
• Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips.
• In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside.
• In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside.
• In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside.
• Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.
• Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops.

DECONSTRUCTED PEAR PORK CHOPS

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.

OVEN-BRAISED PORK CHOPS WITH RED ONIONS AND PEARS

Steps:

• In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil, and boil until the vinegar is syrupy and reduced to about 1/3 cup. Set aside.
• Preheat the oven to 425° F. Heat the oil in a large, heavy skillet with a flame proof handle over medium-high heat. Whack the garlic cloves with the flat side of a knife and scatter them over the oil. Cook, shaking the skillet, until brown, about 2 minutes. Lay the pork chops in and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic cloves if they become more than deep golden brown before the chops are fully browned.
• Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second sides of the chops are browned, about 6 minutes. Season with salt and pepper. About halfway through browning the second side, tuck the pear wedges in between the chops.
• Stir the red-wine vinegar and honey together in a small bowl, until the honey is dissolved. Pour the vinegar-honey mixture into the skillet and bring to a vigorous boil. Return the garlic cloves to the skillet if you have removed them. Place the skillet in the oven and roast until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 30 minutes. Once or twice during roasting, turn the chops and redistribute the onions and pears. Handle the skillet carefully-it will be extremely hot.
• Remove the skillet from the oven. Place a chop in the center of each warmed serving plate. Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary. Spoon the pears, onion, and pan juices around the chops. Drizzle the balsamic-vinegar reduction around the edge of the plate.