The gentle heat of the dried chiles is highlighted by the sweet pears, which become soft and a bit savory while cooking in the pork juices. With a side of greens, this is one of our favorite fall dinners. Prep and Cook Time: 3 hours, plus overnight chilling.

This Story Originally Appeared On sunset.com

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Leigh Beisch

Recipe Summary

Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub salt and pepper all over pork. Cover and chill overnight.

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  • Preheat oven to 350°. Heat a large ovenproof pot over high heat and pour in oil. When hot, add pork. Brown pork on all sides until well browned (about 4 minutes per side), adjusting the heat to keep the pork sizzling but not burning. Transfer pork to a plate or platter.

  • Reduce heat to medium and add wine and lemon juice, scraping up browned bits. Add broth, garlic, and chiles. Return pork to pot and bring liquid to a boil. Cover pork and bake in oven until tender when pierced with a fork, about 2 hours.

  • Quarter, core, and peel pears. Add pears to pot, cover, and bake until pears are cooked through, about 30 minutes. Serve hot, with pan juices.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

568 calories; calories from fat 59%; protein 36g; fat 37g; saturated fat 12g; carbohydrates 22g; fiber 3.6g; sodium 747mg; cholesterol 141mg.