I thought this was very good and I would certainly do it for company. I thought it was a little on the sweet side, so go for less is more when putting the onion compote on the pork. I also barbequed the pork chops and they were very good! I grilled fresh zuccini as the side dish.
Pork Chops With Pear, Caramelized Onions and Rosemary
Medallions of tenderloin could be substituted for the chops. Chops should be 1-inch-thick. Fresh apple cider may be substituted for the apple juice. Serving suggestion: steamed broccoli and buttered orzo W-S Journal: Cooking Healthy
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- 3/4 cup(s) apple juice
- 2 teaspoon(s) brown sugar
- 4 center-cut, boneless pork loin chops, trimmed
- 2 teaspoon(s) chopped fresh rosemary or 1/2 teaspoon dried
- 1 tablespoon(s) cider vinegar
- 2 teaspoon(s) Dijon mustard
- 1/4 teaspoon(s) ground black pepper
- 2 teaspoon(s) olive oil
- 1 large ripe, but firm, pear, peeled, cored and chopped
- 1/4 teaspoon(s) salt
- 1 small yellow onion, cut in half lengthwise and thinly sliced (1/2 cup)
- 1. Season the pork chops with salt and pepper.
- 2. In a large nonstick skillet, heat the oil over medium-high. Add the pork chops and cook until they are just barely pink at the center, 6 to 8 minutes on each side, depending on the thickness. Transfer the chops to a plate and cover with foil.
- 3. Reduce the heat to medium-low. Add the onions and brown sugar to the skillet and cook, stirring constantly, until the onions are golden-brown, about 5 minutes. Reduce the heat if the onions begin to burn.
- 4. Add the pears and rosemary and cook until the pears are just tender, about 2 minutes. Add the apple juice and vinegar, then simmer until the mixture is reduced and slightly thickened, about 2 to 3 minutes.
- 5. Stir in the mustard. Return the pork chops to the pan and turn to coat with the sauce. Serve the chops with the pear and onion sauce spooned over the top.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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