Pan-Roasted Pork Chops with Glazed Pears

Lunch / Dinner

Pan-Roasted Pork Chops with Glazed Pears

These Pan-Roasted Pork Chops make a great weeknight dinner as most of the work is done in the oven, giving you hands-off time to prep a side dish, like Sage Polenta, or relax with a glass of wine. The bone-in pork chops are seared on the stovetop before transferring to the oven to finish roasting. This ensures a golden-brown crust while keeping the meat juicy and tender inside. Honey-glazed pears offer a sweet finish to this hearty fall meal.


2 servings

Total Time

30 minutes

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Preheat oven to 400°.

Toss pear slices with honey.

Heat oil in a sauté pan over medium-high until shimmering. Add chops and cook 3 minutes. Flip chops, transfer to oven, and roast until a thermometer inserted into the thickest part, but not touching the bone, registers 140–145°, 8 minutes. Transfer chops to a plate and tent with foil.

Add shallots to pan; cook over medium-high heat until fragrant, 1 minute. Arrange pear slices, cut sides down, in pan and cook until browned, 12 minutes per side.

Deglaze pan with brandy, scraping up any brown bits. Cook until brandy is nearly evaporated, 2 minutes. Add broth and cook until reduced by half, 2 minutes. Add butter, swirling, until melted. Serve chops with pears, sauce, blue cheese, and walnuts.


To bring out their sweet flavor, and to help with browning, toss the pear slices with honey.


Pan-roasting slowly cooks the chops on the inside to preserve their natural juices.

Nutritional Facts

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