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Pan-Seared Chops with Pear and Soy-Ginger Glaze

Related recipes: Main Courses, Dairy-Free, Egg-Free, Low-Calorie, Quick and Easy

From: National Pork Board

Quick Facts

Servings: 4

Prep Time: 15 min.

Cook Time: 10 min.

Total: 25 min.

Sides & Desserts

Wine Pairings

This one-skillet dish is a perfect pairing of pork and braised fruit, with a hint of soy sauce and a touch of cayenne.

Ingredients

4 bone-in center loin pork chops, about 3/4-inch thick
1/2 cup flour
1 tsp dried thyme
1 tsp freshly ground black pepper
1/2 tsp salt
1 1/2 Tbs olive oil
Pear Glaze1/3 cup pear nectar, plus 2 tablespoons
1/2 cup brown sugar, packed
3 Tbs soy sauce
2 Tbs unseasoned rice vinegar
1 Tbs fresh ginger root, grated
1/4 tsp cayenne
4 firm but ripe Anjou pears, peeled, halved lengthwise, cored, and cut into 1/2-inch wedges
2 tsp cornstarch

Directions

To make glaze, bring pear nectar to simmer in large, non-stick skillet over medium-high heat. Add sugar, soy sauce, vinegar, ginger root, and cayenne. Stir until sugar is dissolved and sauce begins to simmer. Add pears and stir to coat. Cook, basting pears frequently, until pears are barely tender, 4 minutes. Mix remaining 2 tablespoons of pear nectar with cornstarch and stir into pear mixture. Simmer until sauce thickens slightly. Transfer to bowl and set aside. Wipe out skillet.
Combine flour, thyme, pepper, and salt on plate. Dredge chops in flour mixture, coating all sides and shaking off excess.
Using same pan, heat olive oil over medium-high heat and swirl to coat pan. Add pork chops and brown on each side, turning once, about 4 minutes per side. Turn heat to low and pour pear mixture over top, cover, and cook until chops and internal temperature on a thermometer reads 160° F and pears are tender, about 5 minutes. Serve immediately.

Recipe courtesy of the National Pork Board

Substitution Tip: Three apples, such as Golden Delicious, could be substituted for the pears.

Cooking Tip: If you wanted to serve this to company, you could make the pear glaze 1 to 2 days ahead and refrigerate it. Warm the glaze before adding to the chops in the pan.

Nutrition Facts

Calories 375

Calories from Fat 91 (24%)

(16%)Total Fat 10g

(13%)Saturated Fat 3g

Poly-Unsaturated Fat 1g

Mono-Unsaturated Fat 6g

(16%)Cholesterol 47mg

(33%)Sodium 793mg

(17%)Potassium 597mg

Total Carbohydrate 52g

(7%)Dietary Fibre 2g

Sugars 29g

Sugar Alcohols 0g

(43%)Protein 22g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.