Best 12 Pear Pork Chops Recipes

PORK CHOPS WITH APPLE & PEAR CHUTNEY

Steps:

• 1. Preparing the chutney. Melt butter in a medium-sized saucepan over medium heat.
• 2. Add the apples and pears. Saute about 5 minutes.
• 3. Add the cranberries, vinegar, brown sugar, crystallized ginger, salt, and allspice. Bring mixture to a boil.
• 4. Reduce heat & allow to simmer while preparing pork chops, stirring occasionally.
• 5. In a small bowl mix together salt, peppers, coriander, and minced garlic.
• 6. Heat olive oil in large grilling skillet over medium-high heat.
• 7. Sprinkle both sides of pork chops with dry seasoning mixture.
• 8. Add pork to heated skillet and cook 4-6 minutes on each side until done. ** Can cook on the grill outdoors, or an electric grill as well :)
• 9. Serve pork chops with chutney atop. Serve with asparagus, a side of wild rice and fresh crisp salad.

PORK CHOPS WITH GINGER PEAR SAUCE

Steps:

• Season porkchops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, two to three minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
• Add vinegar and sugar to the pan and stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine and bring to a simmer while stirring.
• Add broth, pears and ginger to the wine-vinegar sauce bring to a simmer. Cook, uncovered, turning the pears occasionally, for 4 minutes. Add scallions and cook until the pears are tender, about 2 minutes more.
• Mix together the water and cornstarch into a slurry and add to the pan. Stir until the sauce thickens. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce.
• Serve immediately.

CHICKEN FRIED PORK CHOPS WITH CHUNKY PEAR CHUTNEY

Steps:

• Melt shortening in a deep skillet until it comes about 1-inch up the side of the pan. Heat to 360 degrees F.
• While shortening is heating, season pork chops with salt and pepper on both sides, set aside. In a shallow bowl beat eggs, 1 tablespoon water, cayenne pepper, and 1/2 teaspoon black pepper. In a paper bag mix flour and cornstarch. Coat pork chops in egg mixture, transfer to a paper bag, and shake until coated. Fry pork chops until golden, about 4 to 5 minutes per side. Transfer to a paper towel to drain. (Keep pork chops in a warm oven if cooking all at once is not possible.)
• In a medium saucepan, melt butter over medium-high heat and saute pears, about 2 minutes. Add the remaining ingredients, except salt, and bring mixture to a boil. Turn heat to medium-high and cook until thickened, stirring occasionally, about 45 minutes. Season with salt, to taste. Remove from heat and serve with Chicken Fried Pork Chops.

PORK CHOPS BAKED IN PEAR SAUERKRAUT

Steps:

• Heat oven to 375°F.
• Heat oil in a large ovenproof skillet over medium heat.
• Add pork chops and cook about 2 minutes per side, turning once, until lightly browned.
• Remove skillet from heat and remove chops to a plate.
• Sprinkle with pepper and salt.
• Meanwhile drain sauerkraut, rinse under cold water, and squeeze dry with paper towels.
• Mix sauerkraut and puréed pears in the skillet.
• Top with pork chops.
• Bake uncovered, 18 to 20 minutes, until centers of chops are opaque and barely pink.
• Serve with mashed potatoes.
• Note: My supermarket stores the bagged sauerkraut in the meat section near the bratwurst and other sausages.
• It really is better tasting than any of the canned or jarred kinds I've tried, if you can find it.

PORK CHOPS WITH PEAR SAUCE

Steps:

• Heat 1 teaspoon of the oil in a small saucepan over medium heat.
• Add pears, 1/2 teaspoon of the cinnamon, and nutmeg.
• Cook, stirring frequently and mashing the pears with a spoon, until thick and pears are tender, about 4 minutes.
• Remove pan from heat; stir in lemon zest and vanilla. Set aside.
• Combine remaining 1/4 teaspoon cinnamon, salt, paprika and pepper in a bowl.
• Rub mixture over pork.
• Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium-high heat.
• Add pork and cook until well browned and cooked through, about 4 minutes on each side.
• Serve with sauce.

PORK CHOPS WITH FRESH PEAR SALSA

Steps:

• Peel the pears and cut them into ½ inch chunks.
• Transfer to a large bowl. Add the bell pepper, onion, honey, vinegar, hot pepper sauce, and ¼ teaspoon of the salt.
• Toss to combine. Refrigerate until serving time.
• Preheat the broiler.
• In a small bowl, combine the sage, black pepper, ginger, garlic and remaining salt.
• Rub the mixture into both sides of the pork chops. Broil 6 inches from the heat for 3-4 minutes per side or until cooked through.
• Serve with the pear salsa.

PORK CHOPS WITH PEAR STUFFING

Steps:

• In a large skillet over medium heat, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain and set aside. Add butter to skillet; saute celery and onion until tender. Remove from the heat Add stuffing mix, pear, pecans, parsley, thyme, salt and pepper; mix well. Add water; toss gently to moisten. , Spoon a fourth of the stuffing on one pork chop; top with another chop and secure with string. Repeat with remaining chops and stuffing. Stand chops vertically, but not touching, in a deep roasting pan. Add water to a depth of 1/4 in. , Cover and bake at 350° for 20-25 minutes or until a thermometer reads 145°. Uncover and bake 5 minutes longer to brown. Remove string.

PORK CHOPS WITH PEAR-&-GINGER SAUCE

Steps:

• In a large, nonstick skillet, heat oil over medium-high heat. Add pork and cook for 3 to 5 minutes per side, or just until browned and the interior is no longer pink. Season lightly with salt and pepper. Remove and keep warm. Add vinegar and sugar to the skillet, stirring to dissolve the sugar. Cook over medium-high heat for about 1 minutes, or until the syrup turns dark amber. Pour in wine and chicken stock and cook, stirring, for about 30 seconds, or until caramel has dissolved. Add pears and ginger and cook, uncovered, turning pears occasionally, for 3 minutes. Add scallions and cook about 2 minutes more, or until the pears are tender. Dissolve cornstarch in water and whisk into the pear sauce. (The sauce will thicken almost immediately.) Reduce heat to low, and return the pork and any accumulated juices to the skillet. Simmer gently for about 1 minute, or until the pork is heated through.

CAPUTO'S PORK CHOPS WITH PEAR PUREE AND BLUEBERRIES

Steps:

• Saute the pears in a large skillet with 2 tablespoons of the butter for 5 minutes over medium-high heat.
• Add 1/2 cup of the wine and cook an additional 10 minutes.
• Remove to a blender and puree.
• Dredge the pork chops in the flour, shaking off excess.
• Heat the remaining butter in the skillet, add the pork and cook until done, turning once, about 4 minutes per side.
• Add the remaining wine, blueberries, salt and pepper.
• Cook until heated through, about 2 minutes.
• Transfer the pork to 4 serving plates, mound the pear puree next to the pork.
• Meanwhile, crush half of the blueberries in the skillet and pour the resulting sauce evenly over the pork chops.
• Garnish with the mint chiffonade and serve immediately.

PORK CHOPS WITH PEAR SAUCE

Steps:

• 1. In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil, cook 30 min, stirring occasionally, until thickened. 2. Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 min. over low heat. Remove from heat, and allow to cool. 3. Heat the oil in a skillet over medium heat, and cook the pork chops 8 min, turning once, until done. Drizzle with the pear sauce to serve.

PORK CHOPS WITH PEAR SAUCE

Steps:

• In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
• Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
• Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.

PEAR PORK CHOPS WITH RICE

Steps:

• Drain pears, reserving syrup; set pears aside. In a large microwave-safe bowl, combine the brown sugar, butter, cloves, cinnamon and reserved syrup. Microwave, uncovered, on high for 2-3 minutes, stirring every minute, or until butter is melted and sugar is dissolved. , Place pork chops in a greased 11x7-in. baking dish. Place a pear half over each chop; top with pear syrup mixture. Cover and bake at 350° for 40-50 minutes or until pork is tender. , Cook rice according to package directions. Remove pork and pears; keep warm. Pour pan juices into a small saucepan; bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into juices. Return to a boil; cook 1-2 minutes longer or until thickened. Serve with pork, pears and rice.