Tender, juicy bone-in pork chops with sweet maple pears and walnuts? Yes, please! This succulent pork chop recipe is on the table in 45 minutes and will impress your family. It's delicious!
The pears are roasted in the oven while you sear the pork chops in a skillet. Maple syrup, Dijon mustard, dry white wine and garlic are the perfect flavors for both the pears and the pork. This is one meal you will look forward to once it's in your recipe rotation.
Choose varieties of pears that stand up in braises, roasts and grilled dishes like Anjou and Bosc. Also, pick under-ripe pears and let it ripen on your counter for a day or two before use. Over-ripe pears, regardless of variety, will break down in this pork chop recipe.
Serve this amazing pork chop recipe with your favorite side dishes. Broccoli, brussels sprouts, carrots or parsnips are vegetables to consider. Add a grain and you have a complete dinner.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 4 pears Bosc or Anjou, washed, cored and quartered (peel left on)
- 2 tablespoons olive oil (divided)
- 4 tablespoons unsalted butter
- 4 medium-cut bone-in rib pork chops, rinsed and patted dry
- 2 - 3 tablespoons real maple syrup
- 3 cloves garlic fresh, chopped fine
- 1/2 cup dry white wine or sherry
- 1 tablespoon Dijon mustard
- 1/4 cup finely minced parsley
- 1/2 cup unsalted walnuts, toasted (optional)
Here is how to make it
- Toss the pears with 1 tablespoon of olive oil and season with kosher salt and black pepper, to taste. Turn the pears out onto a large rimmed baking sheet covered with heavy duty aluminum foil. Arrange so that all of the cut sides are facing up. Roast the pears for 10 minutes in a preheated 425-degree F oven.
- While the pears are roasting, fry the pork chops. In a large cast iron skillet, heat the remaining 1 tablespoon of olive oil with the butter over medium heat until shimmering. Season each pork chop with kosher salt and black pepper, being sure to coat all sides. Sear the chops over high heat until both sides are golden brown, about 3 to 5 minutes per side each. Remove the cast iron from the heat. Set aside. Remove the pears from the oven. Place side by side on the stovetop,
- Toss the partially roasted pears with maple syrup. Transfer the chops to the baking sheet and nestle them among the pears, and somewhat flat in the syrup against the baking sheet. Reserving the pan with the juices. Place the baking sheet with the chops and the pears back into the oven for 7 to 10 minutes or until the pork chops reach an internal temperature of 145 degrees F on an instant-read thermometer (the pears should be golden brown and tender).
- While the chops and pears finish in the oven, prepare the pan sauce. Return the skillet with the pan juices to medium heat and add the garlic. Cook, stirring, for 1 minute. Add the wine and reduce it by half. Remove the skillet from the heat and whisk the mustard and the finely minced parsley.
- Once the chops reach an internal temperature of 145 degrees F, transfer them to a platter. If using walnuts, toss them now with the pears and the juices while the fruit is still on the baking sheet. Spoon the pear mixture over the chops and drizzle the pan sauce over the top.
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