Dinner Tonight: Pork Chops with Pear and Vidalia Pan Gravy

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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OvenOven
2
Combine salt, pepper, and ½ teaspoon of flour in small bowl.
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PepperPepper
All Purpose FlourAll Purpose Flour
SaltSalt
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3
Sprinkle mixture on both sides of pork chops.
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Pork ChopsPork 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 OilCooking Oil
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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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MeatMeat
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6
Transfer chops to a platter and cover with aluminum foil to keep warm.
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Aluminum FoilAluminum 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.
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ButterButter
OnionOnion
PearPear
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8
Pour chicken stock into medium-sized bowl and whisk in remaining flour. Make sure there are no lumps.
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9
Pour this into cast iron pan along with the sherry, and vinegar. Turn heat to medium-high and bring to a simmer.
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SherrySherry
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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.
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Pork ChopsPork Chops
PearPear
11
Serve pork chops with the gravy.
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GravyGravy
12
Garnish with chopped scallions.
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Recommended wine: Chardonnay, Pinot Noir, Riesling

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.
Frank Family Vineyards Lewis Vineyard Reserve Chardonnay
Frank Family Vineyards Lewis Vineyard Reserve Chardonnay
The wine is straw yellow in color. On the nose expresses slow roasted pears and honeysuckle flowers. On the palate, the wine is bright and full bodied, with loads of Meyer lemon and fresh apricot flavors.
DifficultyHard
Ready In45 m.
Servings4
Health Score13
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