Pork Chops Smothered with Pear and Onion
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 426.1
- Total Fat: 21.8 g
- Cholesterol: 7.6 mg
- Sodium: 248.9 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 5.3 g
- Protein: 33.6 g
View full nutritional breakdown of Pork Chops Smothered with Pear and Onion calories by ingredient
Introduction
Adapted from the Boston Globe food section Adapted from the Boston Globe food sectionNumber of Servings: 4
Ingredients
-
4 lean, thick-cut pork chops, about 6oz each
salt
pepper
4 tsp canola oil
1 Tbsp salted butter*
1 red onion, halved and sliced into half-moons
4 pears, stemmed and cut into 8 slices each
2 Tbsp chopped sage
2 Tbsp whole grain mustard
Directions
Preheat oven to 425.
In an oven-safe skillet, heat oil over medium heat. Sprinkle chops with salt & pepper, then add to pan. Cook until each side is browned. Remove from pan, set aside.
Add butter and red onion to skillet. Saute about 4-5 minutes, until onion is soft and beginning to brown. Add sliced pears and sage, and saute another 3-4 minutes.
Remove pan from heat. Move onions & pears to the sides, and add pork chops to skillet. Top chops with mustard/maple syrup mixture, then cover with onion/pear mixture.
Place skillet in oven, and cook until a meat thermometer registers 150 degrees. Remove from oven, tent with foil, and let chops rest for 5 minutes.
Serve chops topped with onion/pear mixture.
In an oven-safe skillet, heat oil over medium heat. Sprinkle chops with salt & pepper, then add to pan. Cook until each side is browned. Remove from pan, set aside.
Add butter and red onion to skillet. Saute about 4-5 minutes, until onion is soft and beginning to brown. Add sliced pears and sage, and saute another 3-4 minutes.
Remove pan from heat. Move onions & pears to the sides, and add pork chops to skillet. Top chops with mustard/maple syrup mixture, then cover with onion/pear mixture.
Place skillet in oven, and cook until a meat thermometer registers 150 degrees. Remove from oven, tent with foil, and let chops rest for 5 minutes.
Serve chops topped with onion/pear mixture.