Developed for the Almond Board of California by Robin Miller
Pork and fruit have a natural affinity -- pork's mild, tender meat pairs nicely with sweet succulent produce. In this dish, the sweet ingredients (pears and honey) are balanced perfectly with tangier ingredients (feta cheese and cider vinegar), and then the dish is topped off with toasted almonds. The flavors will capture your palate from all angles. A truly comforting meal the entire family will love.
Morphing options: To save time on a future meal, double the recipe for the sauce portion and use the sauce (with pears and onions) over roasted chicken, turkey cutlets or turkey tenderloin.
1/3 cup sliced almonds
1 tablespoon olive oil
4 boneless pork loin chops (about 5 ounces each)
Salt and freshly ground black pepper
2 pears, peeled, cored and thinly sliced
1/2 cup thinly sliced red onion
1 teaspoon dried thyme
1 cup reduced-sodium chicken broth
3 tablespoons honey
2 teaspoons cider vinegar
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
How to Make It
Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside.
Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and black pepper and add to hot pan. Sear 2 to 3 minutes per side, until golden brown. Using tongs remove pork from pan and set aside. To the same pan over medium-high heat, add pears and onion. Sauté 3 minutes, until soft. Add the thyme and stir to coat. Cook 1 minute, until thyme is fragrant. Add the chicken broth, honey and vinegar and bring to a simmer. Return the pork chops to the pan and cook 3 to 5 minutes, until pork chops are tender and cook through. Transfer pork chops to a serving platter and pour over sauce with onions and pears. Top with feta cheese, parsley and toasted almonds.
Nutrition information per serving for 4 servings: Calories 409 kcals, Cholesterol 84 mg, Total fat 0 g, Fiber 0 g, Saturated 5 g, Calcium 97 mg, Monounsaturated 2 g, Magnesium 66 mg, Polyunsaturated 0 g, Sodium 617 mg, Carb 31 g, Potassium 991 mg, Protein 39 g, Vitamin E 6 mg
To toast whole, slivered, chopped or sliced almonds: Place in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are fragrant (2-5 minutes depending on the form of almonds you are toasting). If the almonds are blanched, let them turn golden brown; if they have skins, let their skins just begin to crackle.
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Very delicious and subtle. I love the pear with the pork. It's a nice change from the usual apples. I made this for my parents in my first apartment and my father said I should give my mother pork cooking lessons! Absolutely delicious.
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