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Honey-Braised Pork Chops with Pears, Red Onion, Feta and Almonds

Prep time 10 mins
Cook time 15 mins
Yield 4 servings

Ingredients

  • 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

  1. 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.