Pork Loin Chops With Pear-and-Vidalia Pan Gravy

Pork Loin Chops With Pear-and-Vidalia Pan Gravy Recipe
Ralph Anderson

Yield:

Make 6 servings

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 32 Minutes
Bake: 7 Minutes

Ingredients

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

Preparation

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.

*1 Tbsp. port may be substituted.

**1 tsp. cider vinegar may be substituted.

Note:

Matt Lee and Ted Lee,

from their cookbook,

The Lee Bros. Southern Cookbook

Norton

December 2007
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