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Pork Chops with Pear Sauce

March 14, 2022


Prep time: 20min. Cook Time: 30 min. Total Time: 50 min. Number of Servings: 2

Ingredients Needed:

Chicken Tenders:

  • 2 Tbsp unsalted butter
  • 1 small yellow onion, diced
  • 1 inch ginger, minced
  • 2 cloves garlic, minced
  • 3 large peeled pears (Anjou, Bartlett, or Bosc); 1 pear cut in half, and 2 pears diced
  • 1 1/2 cups chicken stock
  • 3 Tbsp cider vinegar
  • 2 Tbsp honey
  • 1/4 to 1/2 teaspoon minced fresh sage, plus whole leaves for garnishing
  • Freshly ground black pepper
  • Pinch of salt
  • 1 package Seven Sons pork chops
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp oil

How to Make It:

  1. Melt the butter in a large saucepan over medium flame.
  2. Once melted, add the onion, ginger and garlic. Sauté until the onions are softened, about 5-7 min.
  3. Add the diced pears to the onions along with the stock, vinegar, honey, and sage.
  4. Once the sauce comes to a boil, reduce the flame and add salt and pepper to taste. At this time add the pear halves to the sauce. Allow the pear halves to cook in the sauce for approximately 10min. You may need to flip the pears over so they cook evenly on both sides. Remove the pear halves and set aside.
  5. Continue simmering the sauce until the diced pears are fully cooked approximately five additional minutes.
  6. Heat a large cast-iron pan (large enough to fit two pork chops and two pear halves) on high flame for approximately 3 to 4 minutes.
  7. In the meantime pat the pork chops on both sides with a paper towel until they are dry. Sprinkle each side with salt and pepper.
  8. Add the oil to the hot pan and place the pork chops in the pan for 3 to 4 minutes.
  9. Flip the pork chops over and add the two pear halves, cut side down. Cook the pork chops for another 3-4 minutes. Internal temperatures should read around 145F. Turn the flame off and allow the pork chops to rest for 10 minutes before plating.
  10. Place each pork shop and pear half on a plate. Spoon the pear sauce over the pork chop and garnish with whole sage leaves.

Blaine Hitzfield

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