Pork Chops With Pears And Rosemary Recipes

PORK CHOPS WITH PEARS AND ROSEMARY

Steps:

• In a large nonstick skillet, melt butter over medium heat. Add pears and sprinkle with sugar.
• Cook and gently stir until pears have softened, about 2-3 minutes. Place pears on a serving platter and keep warm.
• Sprinkle chops with pepper. Heat skillet over medium heat. Add chops.
• Brown 5-7 minutes per side, or until pork is tender. Place on platter with pears.
• Place cornstarch in skillet. Gradually add chicken broth until cornstarch is dissolved.
• Add vinegar and rosemary. Cook and stir over medium heat until sauce thickens and bubbles, about 2 minutes.
• Spoon some sauce over pork and pears. Serve the rest in a gravy boat at the table.

PAN-SEARED PORK CHOPS WITH ROSEMARY AND PEARS RECIPE - (4/5)

Steps:

• nstructions: In a small bowl, combine 1 cup olive oil, vinegar, 2 sprigs rosemary and 3 garlic cloves. Divide marinade between 2 large resealable plastic bags, with 1 sprig in each. Add pork chops and seal. Turn bags to coat chops; then refrigerate to marinate, at least 2 hours or up to 8 hours. In a heavy-duty, stainless roasting pan set atop 2 burners, heat remaining olive oil over medium-high heat. In a shallow dish, combine 1 cup flour, salt and pepper. Remove pork chops from bags and blot excess marinade with paper towels. Dredge chops in flour mixture. Cook until golden brown, 14 to 16 minutes, turning halfway through. Transfer to a plate; set aside. Pour fat from pan into a heatproof dish. Return 1½ tablespoons fat to pan and heat over medium; set dish aside. Add pears and cook, browning on both sides, about 6 minutes, turning halfway through. Transfer to plate and set aside. Roughly chop remaining rosemary. Wipe same pan clean and heat 3 tablespoons reserved fat over medium heat. Add remaining rosemary, onion and remaining garlic and cook until onion is translucent, about 2 minutes. Add remaining flour, stirring until light brown, about 5 minutes. Add broth, whisking to remove any lumps, and bring to a simmer. Add reserved pork chops and simmer for 15 minutes. Add reserved pears and cook for 5 minutes more. Transfer pork chops and pears to a serving platter and tent loosely with aluminum foil to keep warm. Strain liquid into a medium bowl, then return it to pan. Increase heat to high and cook gravy until thickened and reduced to about 1½ cups, 5 to 7 minutes. Season with salt and pepper. Pour some gravy over pork chops and pears. Serve with more gravy on the side. Per serving: 673 calories, 35g fat, 116mg cholesterol, 733mg sodium, 44g carbohydrates, 5g fiber, 46g protein.

PORK CHOPS WITH PEARS AND ROSEMARY

Steps:

• 1. Mix 2 Tbsp. broth and cornstarch in a small bowl.
• 2. Heat oil in a nonstick skillet over high heat. Add chops and cook until browned 2 to 3 minutes per side, Remove to a plate.
• 3. Reduce heat to medium high. Add onions to the pan cook stirring often until the onions start to soften and brown.
• 4. Add pears and cook stirring often until tender 3 to 4 minutes. Stir in remaining broth, apple cider, mustard, rosemary, and corn starch mixture.
• 5. Bring to a boil, stirring until thickened and glossy 1 minute. Return chops to the pan and heat through. Serve