This is a perfect October dish, packed with flavor and easy to make. All components and flavors compliment each other so well. I used Bosc pears for this recipe. And used Gorgonzola cheese but any bold, assertive cheese will work such as blue cheese and Roquefort. We paired this dish with multi-color petite potatoes, but polenta or salad would pair well too.
Serves: 2 | Serving Size: 1/2 of dish
Ingredients:
- 2 (6 – 8 oz) boneless center cut pork chop
- salt & pepper
- 2 teaspoons vegetable oil
- 2 pears, halved, cored and cut into 1/2 inch wedges
- 1/2 teaspoon sugar
- 3/4 cup low sodium chicken broth
- 1 tablespoon unsalted butter
- 2 teaspoons balsamic vinegar
- 1 oz Gorgonzola cheese crumbles (1/4 cup)
Directions:
- Pat chops dry with paper towel and season with salt and pepper.
- Heat 1 teaspoon oil in 10-inch skillet over medium-high heat until just smoking. Lay chops in skillet and cook until well browned on first side, about 2 -3 minutes. Flip chops, reduce heat to medium-low and continue cooking until meat registers 145 degrees, about 3 – 5 minutes. Transfer to plate and tent loosely with aluminum foil.
- Toss pears with sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl. Heat remaining 1 teaspoon oil over medium-high heat until simmering. Lay pear slices, cut side down, in skillet and cook until golden brown. Flip pear to other cut side until golden brown, about 1-2 minutes per side.
- Stir in broth, scraping up any browned bits. Bring to simmer and cook until pears are softened, about 5 minutes. Add pork juice to skillet and transfer pears to plate with pork.
- Bring skillet to simmer and cook until thickened. Off heat, whisk in butter and vinegar and season with salt and pepper to taste. Pour sauce over chops and pears, sprinkle with Gorgonzola cheese and enjoy!
Nutrition Information:
Per serving: Calories: 514; Total Fat: 23g; Cholesterol: 113mg; Sodium: 590mg; Total Carbohydrates: 42g; Dietary Fiber: 6g; Sugars: 19g; Protein: 40g
Nutrition Bonus: Potassium: 184mg; Vitamin A: 8%; Vitamin C: 10%; Calcium: 12%; Iron: 8%
Adopted from: America’s Test Kitchen. “Skillet-Glazed Pork Chops.” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 147. Print.
