Pork Chops with Pear and Onion Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1-1/4 c. sliced Vidalia or other sweet yellow onion1 c. diced bartlett pear (about 1 large)1 tbsp. olive oil1 tbsp. unsalted butter1 c. low sodium chicken broth1-1/2 tbsp. White Whole Wheat Flour, divided4 pork chops, 1/2" thick (about 3 oz. each)
Heat oven to 425F. Meanwhile, heat olive oil on high heat in a 10 inch cast iron skillet. Mix together 1/2 tbsp. flour and desired seasonings (see set 1 in tips for what I used), sprinkle on both sides of the meat. Place chops in skillet, reduce heat to medium, and cook til golden, turning once, about 3 min. per side.
Place skillet in oven until pork is done (145 degrees on a meat thermometer), should be 3-5 minutes. Turn off oven, transfer chops to an oven-safe dish (I used a cookie sheet) and return to oven. Do NOT discard drippings!
Add to drippings 1 tbsp. butter, melt over medium heat. Add onions and pears. Cook til onions are slightly soft, about 8 minutes. Stir remaining flour into broth. Add chicken broth and any additional seasonings (Set 2 in tips for mine) to onions and pears; simmer til it reaches desired thickness.
Serve over pork chops. Pairs well with corn on the cob.
Serving Size: Four 3-oz. chops with about 1/2 c. gravy
Place skillet in oven until pork is done (145 degrees on a meat thermometer), should be 3-5 minutes. Turn off oven, transfer chops to an oven-safe dish (I used a cookie sheet) and return to oven. Do NOT discard drippings!
Add to drippings 1 tbsp. butter, melt over medium heat. Add onions and pears. Cook til onions are slightly soft, about 8 minutes. Stir remaining flour into broth. Add chicken broth and any additional seasonings (Set 2 in tips for mine) to onions and pears; simmer til it reaches desired thickness.
Serve over pork chops. Pairs well with corn on the cob.
Serving Size: Four 3-oz. chops with about 1/2 c. gravy
Nutritional Info Amount Per Serving
- Calories: 219.9
- Total Fat: 8.5 g
- Cholesterol: 53.7 mg
- Sodium: 311.0 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 2.6 g
- Protein: 21.0 g
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