PORK CHOPS WITH PEARS AND RED ONIONS
Make and share this Pork Chops with Pears and Red Onions recipe from Food.com.
Provided by Julesong
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- About 1 ½ hour before serving: Peel onions and cut into 4 part thick wedges.
- Remove outer rows of celery ribs and trim root end.
- About 6-8 inches from root end, cut tops and leaves from celery.
- Cut celery lengthwise into quarters.
- In a 12 skillet over medium heat, add oil and cook onion wedges and celery quarters a few pieces at a time until golden brown.
- With slotted spoon, remove to 12x8 casserole or baking pan.
- Meanwhile, on waxed paper, mix flour and sage.
- Coat pork chops with mixture using hand to pat mixture onto pork chops to coat well.
- Pre-heat oven to 350 degrees.
- Cook pork chops (at the same skillet used for onion) over medium heat until golden brown on both sides.
- Place in casserole with vegetables.
- Tuck pear halves around pork chops.
- Stir bouillon into apple juice and pour into casserole.
- Sprinkle pork chops with coarsely ground pepper.
- Cover casserole with foil and bake for 45 minutes or until pork and vegetables are fork tender.
- Sprinkle mixture with salt to taste.
Nutrition Facts : Calories 594.8, Fat 23.1, SaturatedFat 6, Cholesterol 71.5, Sodium 436.9, Carbohydrate 74.4, Fiber 9.7, Sugar 56.9, Protein 27.6
DECONSTRUCTED PEAR PORK CHOPS
You'll be tempted to eat this main dish right out of the pan but try to resist. These chops are sure to wow guests at the dinner table. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to package directions. Meanwhile, sprinkle chops with pepper and salt. In a large skillet, brown pork chops in butter. Sprinkle with pears and red pepper., Top with stuffing and onions. Cook, uncovered, over medium heat until a thermometer inserted in pork reads 145°, 8-10 minutes.
Nutrition Facts : Calories 603 calories, Fat 28g fat (14g saturated fat), Cholesterol 127mg cholesterol, Sodium 1094mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 5g fiber), Protein 38g protein.
OVEN-BRAISED PORK CHOPS WITH RED ONIONS AND PEARS
The sugar in the honey helps to caramelize the pork, onion, and pears as they oven-braise. It is a technique that works well with other roasted meats and birds as well. Just mix a little honey with the pan juices and baste or brush the roast with that during the last 10 minutes or so of roasting. For some dishes, you want the onions cut fine, so they almost disappear. Here, I cut the onions large-and the pears, too-so they keep their shape and don't fall apart. Even when ripe, Bosc pears stay firmer than most, making them just right for this dish.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil, and boil until the vinegar is syrupy and reduced to about 1/3 cup. Set aside.
- Preheat the oven to 425° F. Heat the oil in a large, heavy skillet with a flame proof handle over medium-high heat. Whack the garlic cloves with the flat side of a knife and scatter them over the oil. Cook, shaking the skillet, until brown, about 2 minutes. Lay the pork chops in and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic cloves if they become more than deep golden brown before the chops are fully browned.
- Turn the chops, tuck the onion wedges into the pan, and continue cooking until the second sides of the chops are browned, about 6 minutes. Season with salt and pepper. About halfway through browning the second side, tuck the pear wedges in between the chops.
- Stir the red-wine vinegar and honey together in a small bowl, until the honey is dissolved. Pour the vinegar-honey mixture into the skillet and bring to a vigorous boil. Return the garlic cloves to the skillet if you have removed them. Place the skillet in the oven and roast until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 30 minutes. Once or twice during roasting, turn the chops and redistribute the onions and pears. Handle the skillet carefully-it will be extremely hot.
- Remove the skillet from the oven. Place a chop in the center of each warmed serving plate. Check the seasoning of the onion-pear mixture, adding salt and pepper if necessary. Spoon the pears, onion, and pan juices around the chops. Drizzle the balsamic-vinegar reduction around the edge of the plate.
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