How to Make Pork Chops with Ginger Pear Sauce Recipe
We used fairly thin, bone-in pork chops for this recipe.
If you use thick chops, bring them to room temperature before you cook
them.
Ingredients
- 4 pork chops
- Salt
- 2 Tbsp canola or other vegetable oil
- 2 Tbsp unsalted butter
- 1/3 cup minced shallots
- 2 Tbsp minced ginger
- 1 large pear (anjou, bartlett, or bosc), peeled and diced
- 1 1/2 cups chicken stock
- 3 Tbsp cider vinegar
- 2 Tbsp honey
- 1/4 to 1/2 teaspoon minced fresh rosemary
- Freshly ground black pepper
Method
1 Salt the pork chops well and let them sit at room
temperature while you chop all the vegetables and the pear. Make a few
cuts in the outer fat layer of the pork chops, all the way through to
the meat, to prevent them from curling up when you cook them. Heat the
oil in a large frying pan over medium-high heat until shimmering.
2 Working in batches as to not crowd the pan, when
the oil is hot, pat the pork chops dry with paper towels and lay them in
the pan. Sear the chops until nicely browned, about 3-5 minutes
depending on how hot your burner is. Turn the pork chops over and sear
on the other side for a minute or two. Then lower the heat and cook
until done, 5 to 15 minutes, depending on the thickness of the chops.
Remember you no longer need to cook pork well done. The recommended
minimum temperature for cooked pork is now 145°F in the U.S. (Use the finger test for meat if you don't have a meat thermometer.) When done, remove the pork chops from the pan to a plate to rest.
3 When the pork is done, remove all but 1 tablespoon
of the oil from the pan. Add the butter, shallots and ginger and toss
to combine. Cook this for 1 minute, then add the chopped pear and toss
to combine. Cook another minute. Add the chicken stock, vinegar and
honey and bring to a rolling boil. Boil vigorously until the liquid is
reduced by 2/3, about 4-6 minutes. Turn off the heat and add the
rosemary and some black pepper. Add salt to taste.
Serve the pork chops with the sauce on the side.
:.