Pork Loin Chops With Pear-and-Vidalia Pan Gravy
Yield: Make 6 servings
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Bake: 7 Minutes
- 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
- 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.
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