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Pork Loin Chops With Pear-and-Vidalia Pan Gravy

Ralph Anderson
Prep time 25 mins
Cook time 32 mins
Bake time 7 mins
Yield Make 6 servings


  • 1 tablespoon all-purpose flour
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground pepper
  • 6 (1-inch-thick) bone-in pork loin chops (about 4 lb.)
  • 1 tablespoon peanut oil
  • 2 tablespoons unsalted butter
  • 1 large Vidalia onion, thinly sliced (about 1 1/2 cups)
  • 2 Bartlett pears, peeled and diced (about 2 cups), divided
  • 3/4 cup chicken broth
  • 1 teaspoon all-purpose flour
  • 1 tablespoon dry sherry*
  • 1 teaspoon sherry vinegar**
  • Salt and pepper to taste
  • Garnish: sliced green onions

How to Make It

  1. Combine 1 Tbsp. flour, salt, and pepper in a small bowl. Sprinkle half of flour mixture on 1 side of each chop.

  2. Cook chops, in batches, flour mixture sides down, in hot oil in a large skillet over medium-high heat 5 minutes or until browned. (Do not turn.) Sprinkle remaining flour mixture on top of each chop; turn chops over, and cook 5 minutes or until browned. Transfer to an aluminum foil-lined broiler pan.

  3. Bake chops at 425° for 7 minutes or until a meat thermometer inserted into thickest portion registers 150°. Transfer chops to a platter, and keep warm. Reserve juices in broiler pan for later use.

  4. Add butter, onion, and half of pears to skillet; cook over medium-low heat 8 minutes or until onion is tender, stirring to loosen particles from bottom of skillet.

  5. Stir together broth and 1 tsp. flour in a small bowl. Stir broth mixture, sherry, vinegar, and reserved juices from chops into skillet; cook, stirring occasionally, 4 minutes or until liquid is reduced by half. Remove from heat, and stir in remaining pears. Season with salt and pepper to taste. Spoon gravy over chops. Garnish, if desired.

  6. *1 Tbsp. port may be substituted.

  7. **1 tsp. cider vinegar may be substituted.

from their cookbook,

The Lee Bros. Southern Cookbook