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Ralph Anderson Photo by: Ralph Anderson

Pork Loin Chops With Pear-and-Vidalia Pan Gravy

Southern Living DECEMBER 2007

  • Yield: Make 6 servings
  • Cook time:32 Minutes
  • Prep time:25 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.

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Pork Loin Chops With Pear-and-Vidalia Pan Gravy recipe

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