Dinner Tonight: Pork Chops with Pear and Vidalia Pan Gravy
Dinner Tonight: Pork Chops with Pear and Vidalia Pan Gravy might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 341 calories, 30g of protein, and 19g of fat. Head to the store and pick up vidalian onions, kosher salt, tawny port, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
1
Adjust oven racks to lower middle position and preheat oven to 425°F.
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Oven
2
Combine salt, pepper, and ½ teaspoon of flour in small bowl.
Ingredients you will need
Pepper
All Purpose Flour
Salt
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Bowl
3
Sprinkle mixture on both sides of pork chops.
Ingredients you will need
Pork Chops
4
Pour oil into 10-inch cast iron pan set over high heat. When it just starts to smoke, add chops. Cook until they are rich and golden brown on bottom, about three minutes. Flip each and cook until the other side is golden brown, about another three minutes.
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Cooking Oil
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Frying Pan
5
Flip chops again, and then carefully transfer iron skillet to oven. Cook until internal temperature comes up to 140°F, which should take about 3 minutes. Check with meat thermometer. When done, carefully remove pan.
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Meat
Equipment you will use
Kitchen Thermometer
Frying Pan
Oven
6
Transfer chops to a platter and cover with aluminum foil to keep warm.
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Aluminum Foil
7
Place cast iron pan over medium-low head and add onion, half the pears, and butter. Cook until the onions soften and turn translucent, about four minutes. Stir occasionally, scrapping any browned bits off pan with wooden spoon.
Ingredients you will need
Butter
Onion
Pear
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Wooden Spoon
Frying Pan
8
Pour chicken stock into medium-sized bowl and whisk in remaining flour. Make sure there are no lumps.
Ingredients you will need
Chicken Stock
All Purpose Flour
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Whisk
Bowl
9
Pour this into cast iron pan along with the sherry, and vinegar. Turn heat to medium-high and bring to a simmer.
Ingredients you will need
Vinegar
Sherry
Equipment you will use
Frying Pan
10
Add any juices from plate holding pork chops. Simmer vigorously, stirring often, until reduced by half, about 4 minutes. Turn off heat, add remaining pears and stir well. Season to taste with salt and pepper.
Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.