Pork Chops with Roasted Pears, Sage and Shallots

Name: Pork Chops with Roasted Pears, Sage and Shallots
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 people
Ingredients: 4 1-inch-thick bone-in pork chops; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper; 1 Tablespoon olive oil; 2 firm-ripe pears; 5 medium shallots; 1/3 cup apple cider vinegar; 1/2 cup apple juice; 1 teaspoon minced fresh ginger; 1 Tablespoon finely chopped sage; 2 Tablespoons pure maple syrup; 3 Tablespoons unsalted butter

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 people
Calories
344 kcal
Course
Main Course

Pork Chops with Roasted Pears, Sage and Shallots

Nicole Henderson

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This simple and seasonal dish pairs pork chops with garden sage, orchard pears and soft braised shallots.

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Ingredients

Servings

4 1-inch-thick bone-in pork chops about 2 1/2 lbs
1/2 teaspoon fine sea salt divided
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
2 firm-ripe pears washed, quartered and cored
5 medium shallots peeled and quartered
1/3 cup apple cider vinegar
1/2 cup apple juice
1 teaspoon minced fresh ginger
1 Tablespoon finely chopped sage loosely packed
2 Tablespoons pure maple syrup
3 Tablespoons unsalted butter

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Instructions

Heat a cast iron or heavy bottomed skillet over medium high heat. Preheat oven to 400F. Have all ingredients prepped and ready to go.
Pat pork chops dry with a paper town and season on both sides with 1/4 teaspoon of salt and the pepper. Heat olive oil in the pan and then carefully lower the pork chops into the pan with a pair of tongs.
Sear pork for about 4 minutes on one side, allowing a dark crust to form. Flip the chop and cook for an additional 2 minutes. Remove from pan and place on a rimmed baking sheet. Arrange the quartered pears around the pork chops and send the pan to the oven. Roast for about 8 minutes or until a meat thermometer inserted into the thickest part of the chop registers 130F.
While the chops roast, reheat the cast iron skillet over medium high heat and tip in the shallots. Pour in the apple cider vinegar, apple juice and ginger. Scrape the bottom of the pan to loosen any browned bits. Bring the mixture to a boil, then cover and simmer for 5 minutes.
Remove pork chops and pears from the oven. With tongs, transfer the pears to the pan with the shallots to continue cooking them. Add any juices from the pork to the sauce. Set aside the pork to rest.
Increase the heat to high under the sauce with pears and shallots. Sprinkle in the sage, pour in the maple syrup and add the remaining 1/4 teaspoon of salt.. Boil until the mixture reduces and thickens.
Lower heat and return the pork chops to the pan, as well as any accumulated juices. Dot with butter and spoon the sauce over the pork as the butter melts. The reheated pork chops need to only reach about 145F. Don't overcook them!
Plate the pork chop over rice or mashed potatoes and arrange the roasted pears and braised shallots around the pork. Spoon the sauce over the top and serve at once.

Notes

Note that cooking times will vary depending on the ripeness of the pears and the thickness of the pork chop. Test both regularly for doneness during the cooking process.

Nutrition Information

Show Details

Calories 344kcal (17%) Carbohydrates 20g (7%) Protein 24g (48%) Fat 18g (28%) Saturated Fat 7g (35%) Cholesterol 93mg (31%) Sodium 262mg (11%) Potassium 572mg (16%) Fiber 3g (12%) Sugar 13g (26%) Vitamin A 190IU (4%) Vitamin C 4mg (4%) Calcium 50mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 344 kcal

% Daily Value*

Calories	344kcal	17%
Carbohydrates	20g	7%
Protein	24g	48%
Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	93mg	31%
Sodium	262mg	11%
Potassium	572mg	12%
Fiber	3g	12%
Sugar	13g	26%
Vitamin A	190IU	4%
Vitamin C	4mg	4%
Calcium	50mg	5%
Iron	1mg	6%