Pan Seared Pork Chops With Maple Roasted Pears

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5 from 2 votes

Pan Seared Pork Chops With Maple Roasted Pears

It's FALL Y'ALL, and these juicy, succulent chops are simply divine nestled amidst a harvest of maple kissed autumn pears!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $4.09 per serving

Equipment

large cast iron skillet
large rimmed baking sheet
heavy gauge aluminum foil
pairing knife
cutting board

Ingredients

4 pears Bosc or Anjou, cored and quartered
2 tablespoons olive oil
1 tablespoon unsalted butter
4 medium cut (1 1/2-inches thick) bone-in rib pork chops rinsed and patted dry
2 - 3 tablespoons real maple syrup DO NOT SUBSTITUTE with pancake syrups such as Aunt Jemima, Log Cabin, or Mrs. Butterworth's as these are not genuine maple products
3 cloves garlic fresh, chopped
½ cup dry white wine
1 tablespoon whole grain Dijon mustard
¼ cup parsley finely minced

optional

½ cup walnuts unsalted, toasted

Instructions

Preheat oven to 425°F. Line a large rimmed baking sheet with heavy gauge aluminum foil.
Toss your washed and quartered pears with 1 tablespoon of the olive oil. Add 1/4 teaspoon each Kosher salt and black pepper and toss again. Turn the pears out onto the prepared baking sheet. Arrange so that all of the cut sides are facing up. Roast the pears for 10 minutes. While the pears are roasting, fry the pork chops.
In a large cast iron skillet, heat the remaining tablespoon of olive oil with the butter over medium heat until shimmering. Season each pork chop which you have patted dry with 1/2 teaspoon each Kosher salt and black pepper being sure to coat all sides.
Fry the chops until golden brown on both sides, about 3 minutes per side each. Remove the cast iron from the heat. Remove the pears from the oven. Place side by side.
Toss the partially roasted pears with the maple syrup. Transfer the partially cooked chops to the baking sheet being sure to nestle in and among the pears and somewhat flat in the syrup against the baking sheet. Do NOT discard the pan juices in the skillet.
Place the baking sheet with the chops and the pears back into the oven for an additional 5 to 7 minutes. Chops will read 145°F on an instant read thermometer when they are cooked. Pears should be golden brown and tender. While the chops and pears finish in the oven, prepare the pan sauce.
Return the skillet with the pan juices to medium heat and add the garlic. Cook, stirring, for 1 minute. Add the wine and reduce by half. Remove the skillet from the heat and whisk in the mustard and the finely minced parsley.
Once the chops reach 145°F, transfer to a platter. If using walnuts, toss them now with the pears and the juices while still on the baking sheet. Spoon the pear mixture over the chops and drizzle the pan sauce over top all.

Notes

Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.

DO NOT SUBSTITUTE with pancake syrups such as Aunt Jemima, Log Cabin, Hungry Jack, or Mrs. Butterworth's as these are not genuine maple products.

NOTE:

I love a good boneless pork chop and would have no issue using a Heritage chop in this recipe. You'd need to be sure to increase the time the pears would roast on their own from 10 minutes to 14 minutes. Add a boneless chops after 14 minutes and roast together for only 5 minutes more or until an instant read thermometer says 145 degrees Fahrenheit.

Nutrition