Skip to main content

Pan-Fry

Skillet Pork Chops with Pears and Shallots
Ingredients
You can substitute low-sodium chicken broth for the red wine.
4 (1 inch-thick) bone-in pork chops
Salt and pepper
1 Tbsp. unsalted butter
1 Tbsp. vegetable oil
2 Bosc pears, halved, cored, and each sliced lengthwise into 6 pieces
3 shallots, halved and sliced thin
1 Tbsp. minced fresh thyme
1/2 cup red wine
1/2 cup apple cider
2 tsp. Dijon mustard
+ Add to Shopping List
Skillet Pork Chops with Pears and Shallots

Skillet Pork Chops with Pears and Shallots

Skillet Pork Chops with Pears and Shallots
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:25 minutes
directions
1. Heat oven to 400 degrees. Pat pork dry with a paper towel and season with salt and pepper.
2. Heat butter and oil in a large oven-safe skillet over medium-high heat until shimmering. Add pork and brown on both sides, 8 to 10 minutes total; transfer to a plate. Reduce heat to medium and add pears, shallots, and thyme to skillet. Cook, stirring occasionally, until shallots and pears begin to soften, 3 to 5 minutes.
3. Increase heat to high, stir in wine, and simmer until mixture is reduced by half, 1 to 2 minutes. Whisk in cider and mustard and bring to a boil. Nestle pork back into skillet along with accumulated juices on plate.
4. Transfer skillet to oven and cook until center of pork registers 145 degrees, 10 to 12 minutes. Transfer pork to plates, spoon pear and shallot mixture over top, and serve.
Source: Hannaford fresh Magazine, September - October 2017
 
 
 
 
 
 
 
 
 
 
loading