I used one thick cut boneless pork chop and divided it between two people added sauce when serving with brown rice. Ginger adds a spicy note that plays against the mild pork and pear. Partner it with sautéed cabbage and roasted potatoes. Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium high heat. Rub mixture over pork.

Uncover top with the pear onion sauce and serve. In this quick saute vinegar and sugar are caramelized in the skillet forming a deep richly flavored base for the sauce. Add dates vinegar and broth to pan and bring to simmer. Cook shallot until soft about 2 minutes then add pear and cook until slightly soft about 2 more minutes stirring constantly. Warm pears on a cool section of the grill in the skillet while placing the pork chops over the hot part.

The pork chops probably could have benefited from a longer marinating time. Reduce heat to medium low. Sprinkle chops with salt and pepper. Cook chops 8 to 12 minutes or till chops are done 160 degree f and juices run clear turning once. Remove chops from skillet.

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Add pork and cook until well browned and cooked through about 4 minutes on each side. We used fairly thin bone in pork chops for this recipe. Ready in under ten minutes this sauce turns basic pork chops into an entrée good enough for company. Trim fat from pork. 1 salt the pork chops and score the fat.

I made the pear sauce 1 2 tbs of cinnamon and apple cider vinegar instead of pear juice and just cooked it down and smashed the pears didn t use the blender so it was slightly chunky and delicious. Make sure you reserve the pear sauce to put on afterwards. In a 10 inch skillet heat oil over medium high heat. So with advanced planning you can marinate the pork chops the night before. Cook pork for about 3 minutes per side or to desired doneness.

Cover to keep warm and set aside. The sauce took two minutes from prep to finish. If you use thick chops bring them to room temperature before you cook them. I marinated the pork chops for two to 5 minutes while cleaning up the kitchen. Salt the pork chops well and let them sit at room temperature while you chop all the vegetables and the pear.

Salt the pork chops well and let them sit at room temperature while you chop all the vegetables and the pear. Cover to keep warm and set aside. I made the pear sauce 1 2 tbs of cinnamon and apple cider vinegar instead of pear juice and just cooked it down and smashed the pears didn t use the blender so it was slightly chunky and delicious. Add pork and cook until well browned and cooked through about 4 minutes on each side. The pork chops probably could have benefited from a longer marinating time.

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I marinated the pork chops for two to 5 minutes while cleaning up the kitchen. Uncover top with the pear onion sauce and serve. I used one thick cut boneless pork chop and divided it between two people added sauce when serving with brown rice.