Pork Chops

By Ellie

4 Person

35 Minutes

306 Calories

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. Pork can be Fried, Fried, roasted; It can also be used to make soup, of course, pork can also be used with a lot of vegetables; Pork tastes and tastes different from recipe to recipe, and you can see which recipe you prefer. This time to share with you about the practice of pork chop, let's take a look!

Ingredients

Freshly ground black pepper
1/4 to 1/2 teaspoon minced fresh rosemary
2 tbsp. honey
3 tbsp. cider vinegar
1 1/2 cups chicken stock
1 large pear (anjou, bartlett, or bosc), peeled and diced
2 tbsp. minced ginger
1/3 cup minced shallots
2 tbsp. unsalted butter
2 tbsp. canola or other vegetable oil
Salt
4 pork chops

Method

01

Salt the pork chops and score the fat: 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.
02

Sear the chops: 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.
03

Finish cooking the pork chops: 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.
04

Saute shallots, ginger in butter, then add pear: 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.
05

Add stock, vinegar, honey, reduce: 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.

Related Tags

Pork Chops

3.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 306 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

Freshly ground black pepper

1/4 to 1/2 teaspoon minced fresh rosemary

2 tbsp. honey

3 tbsp. cider vinegar

1 1/2 cups chicken stock

1 large pear (anjou, bartlett, or bosc), peeled and diced

2 tbsp. minced ginger

1/3 cup minced shallots

2 tbsp. unsalted butter

2 tbsp. canola or other vegetable oil

Salt

4 pork chops

03 Method

Step 1

Salt the pork chops and score the fat: 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.

Step 2

Sear the chops: 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.

Step 3

Finish cooking the pork chops: 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.

Step 4

Saute shallots, ginger in butter, then add pear: 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.

Step 5

Add stock, vinegar, honey, reduce: 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.

04 Author