4 pork chops, bone-in, 3/4 inch thick
coarse kosher salt
fresh ground pepper
2T. olive oil, divided
2 cloves garlic, minced
1T. grated fresh ginger
1t. dried rosemary
1/4 c. balsamic vinegar
juice of 1 orange
1T. worcestershire sauce
1/4 c. white wine
2 bosc or anjou pears, cored, seeded and cut in half lengthwise
2T. Hon’s Honey
1T. Dijon mustard
4 sprigs fresh rosemary
Season pork chops with salt and pepper. Heat large skillet over med-high heat. Add 1T. olive oil. Place pork chops in hot pan and pan sear about 5 minutes on each side so that chops are cooked to internal temperature of 145ºF. Remove from pan and set aside covered with foil.
Add garlic, ginger and dried rosemary to the skillet. Add a little more oil if necessary. Saute for about 1 minute, until fragrant. Deglaze the pan with balsamic vinegar, orange juice, worcestershire and wine, scraping any brown bits that stick to the pan. Keep stirring so that mixture is well mixed. Add pears to the pan, basting them with the sauce. Continue to cook for about 5 minutes to slightly soften the pears and to reduce the sauce by a third. Whisk in honey and mustard. Sauce should be slightly thickened and smooth. Add pork chops back to the pan along with any juices that accumulate on the plate.
Serve pork chops warm with a half of pear and a drizzle of pan sauce. Garnish with fresh rosemary.
Pair with Pierre Sparr Gewurztraminer.
Eddie’s Recipe Tip:
