Serves 4
60 min
Pork Chops with Pears and Cider
Recipe GLPR09d4fe899a0a48
Tender bone-in pork chops seared to golden perfection and finished with caramelized pears, fresh rosemary, and a silky cider reduction. Served alongside crispy roasted potatoes and onions for a sophisticated, restaurant-quality dinner that comes together in under an hour.
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Ingredients
2 to 3 medium Yukon gold potatoes, sliced 1/2-inch thick
1 medium onion, root end intact, cut into eighths
5 tablespoons extra virgin olive oil, divided
6 cloves garlic, divided
5 large fresh rosemary sprigs, divided
Salt and freshly ground black pepper to taste
4 bone-in pork chops, 3/4 to 1 inch thick (6 to 8 ounces each)
2 large fresh pears, cored and cut into eighths
3/4 cup pear or apple cider
1/2 cup vegetable stock
1 tablespoon unsalted butter
Directions
Preheat your oven to 425 degrees Fahrenheit. In a large mixing bowl, combine the sliced potatoes and onion pieces. Drizzle with 2 tablespoons of the olive oil. Crush 3 garlic cloves and add them to the bowl along with the leaves stripped from one rosemary sprig. Toss everything together until evenly coated. Spread the potato mixture in a single layer on a baking sheet and place in the oven. Roast for 20 to 30 minutes, until the potatoes are golden brown and tender when pierced with a fork.
While the potatoes roast, thinly slice the remaining 3 garlic cloves. In a large heavy-bottomed skillet or cast iron pan, warm the remaining 3 tablespoons of olive oil over medium heat. Add the sliced garlic and the remaining 4 rosemary sprigs to the oil. Let them cook gently, stirring occasionally, until the garlic turns light golden and the oil becomes fragrant with garlic and rosemary flavors, about 3 to 4 minutes. Carefully remove and discard the garlic slices and rosemary sprigs, leaving the infused oil in the pan.
Pat the pork chops dry with paper towels and season both sides generously with salt and freshly ground black pepper. Increase the heat under the skillet to high and let the infused oil heat until shimmering. Carefully lay the pork chops in the pan and sear without moving them for 1 to 2 minutes, until golden brown on the bottom. Flip the chops and sear the other side for 1 to 2 minutes until also nicely browned. Add the pear wedges to the pan around the chops, reduce the heat to medium, and continue cooking for about 10 minutes, turning the pears occasionally so they brown evenly and the pork chops cook through to an internal temperature of 145 degrees Fahrenheit. Once cooked, transfer the chops and pears to a plate, leaving about 1 tablespoon of oil in the pan.
Pour the cider into the skillet over medium-high heat. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan, stirring constantly. Let the cider reduce by half, about 3 to 4 minutes. Pour in the vegetable stock and continue reducing at a gentle simmer until the liquid is reduced by half again, another 2 to 3 minutes. Remove from heat and stir in the butter until completely melted and incorporated. Taste and adjust the seasoning with additional salt and pepper as needed. Return the pear wedges to the pan and toss gently to coat with the sauce.
To serve, place one pork chop in the center of each plate. Arrange a portion of the roasted potatoes and onions alongside the chop. Spoon the cider pan sauce and several pear wedges over and around each chop. Garnish with fresh rosemary leaves if desired and serve immediately.
