I used one thick cut boneless pork chop and divided it between two people added sauce when serving with brown rice. Cook pork for about 3 minutes per side or to desired doneness. Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium high heat. Uncover top with the pear onion sauce and serve. Remove to a serving plate cover with aluminum foil and let rest for a few minutes.

Warm pears on a cool section of the grill in the skillet while placing the pork chops over the hot part. Add pork and cook until well browned and cooked through about 4 minutes on each side. The sauce took two minutes from prep to finish. Ready in under ten minutes this sauce turns basic pork chops into an entrée good enough for company. Cover to keep warm and set aside.

We used fairly thin bone in pork chops for this recipe. Partner it with sautéed cabbage and roasted potatoes. Reduce heat to medium low. The pork chops probably could have benefited from a longer marinating time. I made the pear sauce 1 2 tbs of cinnamon and apple cider vinegar instead of pear juice and just cooked it down and smashed the pears didn t use the blender so it was slightly chunky and delicious.

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Trim fat from pork. Ginger adds a spicy note that plays against the mild pork and pear. Add dates vinegar and broth to pan and bring to simmer. So with advanced planning you can marinate the pork chops the night before. Make a few.

In this quick saute vinegar and sugar are caramelized in the skillet forming a deep richly flavored base for the sauce. Transfer pork chops to baking sheet in oven and cook for 10 minutes while preparing the sauce in the same pan. If you use thick chops bring them to room temperature before you cook them. Rub mixture over pork. In a 10 inch skillet heat oil over medium high heat.

Sprinkle chops with salt and pepper. Remove chops from skillet. 1 salt the pork chops and score the fat. Make sure you reserve the pear sauce to put on afterwards. Cook shallot until soft about 2 minutes then add pear and cook until slightly soft about 2 more minutes stirring constantly.

Cook shallot until soft about 2 minutes then add pear and cook until slightly soft about 2 more minutes stirring constantly. Sprinkle chops with salt and pepper. In this quick saute vinegar and sugar are caramelized in the skillet forming a deep richly flavored base for the sauce. Trim fat from pork. We used fairly thin bone in pork chops for this recipe.

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Make sure you reserve the pear sauce to put on afterwards. Warm pears on a cool section of the grill in the skillet while placing the pork chops over the hot part. I used one thick cut boneless pork chop and divided it between two people added sauce when serving with brown rice.