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.
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, 1–2 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.
% Daily Value*
Total Fat 22g 33%
Saturated Fat 8g 40%
Cholesterol 120mg 40%
Sodium 132mg 5%
Carbs 23g 7%
*Percent Daily Values are based on a 2,000 calorie diet.