Pork Chops with Pears and Cider

Name: Pork Chops with Pears and Cider
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters pear or apple cider; 4 bone-in pork chops, 3/4- to 1-inch thick, or 6 to 8 ounces each; 5 Tbsps extra virgin olive oil; 6 cloves garlic; 1 medium onion, root intact, cut in eighths; 2 larges USA Pears, cored and cut in eighths; 5 larges rosemary sprigs; 4 servings Salt and freshly ground black pepper; 1 Tbsp unsalted butter; 118 milliliters vegetable stock; 2 mediums to 3 medium Yukon gold potatoes, sliced 1/2-inch thick

Pork Chops with Pears and Cider is a gluten free main course. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 608 calories, 38g of protein, and 36g of fat. Head to the store and pick up onion, butter, extra virgin olive oil, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Preheat the oven to 425 degrees. In a large bowl, toss the potatoes and onions with 2 tablespoons of the olive oil, 3 whole garlic cloves, and the leaves from a sprig of rosemary.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Potato

Rosemary

Onion

Equipment you will use

Bowl

Oven

Spread the vegetables in a single layer on a baking sheet.

Ingredients you will need

Vegetable

Spread

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Baking Sheet

Bake 20 to 30 minutes, or until potatoes are light brown and tender when pierced with a fork.

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Potato

Equipment you will use

Oven

While the potatoes and onions are in the oven, thinly slice the remaining 3 cloves of garlic.

Ingredients you will need

Potato

Clove

Garlic

Onion

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Oven

Heat the remaining 3 tablespoons olive oil, sliced garlic, and 4 rosemary sprigs over medium heat in a large cast iron skillet or other heavy-bottomed frying pan.

Ingredients you will need

Olive Oil

Rosemary

Garlic

Equipment you will use

Frying Pan

Saute until the garlic is lightly golden and the olive oil is infused with flavors of garlic and rosemary.

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Olive Oil

Rosemary

Garlic

Remove the garlic slices and set aside. Discard the rosemary.

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Rosemary

Garlic

Season the pork chops with salt and freshly ground black pepper. Return the skillet to the stove and heat the infused oil in pan over high heat. Arrange the chops in the pan and sear until nicely browned, 1 to 2 minutes. Turn the chops and brown on the second side, 1 to 2 minutes longer.

Ingredients you will need

Ground Black Pepper

Infused Oil

Pork Chops

Salt

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Frying Pan

Stove

Add the pears to the pan, lower the heat, and continue cooking until pears become tender and lightly brown and the chops cooked through, about 10 minutes.

Ingredients you will need

Pear

Equipment you will use

Frying Pan

Remove the chops and pears from the pan and pour all but 1 tablespoon of oil from the pan.

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Pear

Cooking Oil

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Frying Pan

Pour the cider in the pan and reduce by half over medium high heat, continuously scraping the bottom of the pan to remove any browned bits.

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Cider

Equipment you will use

Frying Pan

Add the stock and reduce by half again.

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Stock

Add the butter, stirring until melted, and season to taste with salt and pepper. Return the pears to the pan.

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Salt And Pepper

Butter

Pear

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Frying Pan

To serve, place a chop on each of four plates, next to some roasted potatoes and onions. Spoon the pan sauce and several wedges of pear over each chop.

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Roast Potato

Onion

Sauce

Pear

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Frying Pan

Garnish with fresh rosemary leaves if desired.

Ingredients you will need

Fresh Rosemary

USA Pears

Ingredients you will need

Pear

Equipment

Ingredients

Servings:

177milliliters

pear or apple cider 4

bone-in pork chops, 3/4- to 1-inch thick, or 6 to 8 ounces each 5Tbsps

extra virgin olive oil 6cloves

garlic 1medium

onion, root intact, cut in eighths 2larges

USA Pears, cored and cut in eighths 5larges

rosemary sprigs 4servings

Salt and freshly ground black pepper 1Tbsp

unsalted butter 118milliliters

vegetable stock 2mediums

to 3 medium Yukon gold potatoes, sliced 1/2-inch thick

Recommended wine: Chardonnay, Pinot Noir, Riesling

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. 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. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.