Skillet Pork Chops with Pears and Shallots
You can substitute low-sodium chicken broth for the red wine.
Nutrition
Calories: 440 kcalCarbohydrates: 23 gProtein: 40 gFat: 17 gSaturated Fat: 5 gCholesterol: 130 mgSodium: 150 mgFiber: 3 gSugar: 14 g
Ingredients
- 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
Instructions
- 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