Pork Chops with Pear and Onion Gravy


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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pork Chops with Pear and Onion Gravy calories by ingredient
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Introduction

Surprisingly lean for smothered fried pork chops--Also delicious and simple. Based it off of this recipe: http://www.seriouseats.com/recipes/2011/02
/pork-chops-with-pear-and-vidalia-pan-
gravy-recipe.html
Surprisingly lean for smothered fried pork chops--Also delicious and simple. Based it off of this recipe: http://www.seriouseats.com/recipes/2011/02
/pork-chops-with-pear-and-vidalia-pan-
gravy-recipe.html

Number of Servings: 4

Ingredients

    1-1/4 c. sliced Vidalia or other sweet yellow onion
    1 c. diced bartlett pear (about 1 large)
    1 tbsp. olive oil
    1 tbsp. unsalted butter
    1 c. low sodium chicken broth
    1-1/2 tbsp. White Whole Wheat Flour, divided
    4 pork chops, 1/2" thick (about 3 oz. each)

Tips

If you use my seasonings, don't use a "pinch" measuring spoon to measure a pinch--it is too much. Just a third of one of those, or literally put your (clean) fingers in the spice jars and pinch some out. Adjust to your liking, or experiment!

Set 1 seasonings: 1/2 tsp. salt, 1/8 tsp. black pepper, 1/8 tsp. garlic powder, 1/4 tsp. dried parsley, pinch each onion powder and dried rosemary.

Set 2 seasonings: a pinch each black pepper, garlic powder, onion powder, and seasoned salt.


Directions

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

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