I am not going to even act modest, I crushed it last night in the kitchen. We are talking super ripe Pears, reduced in balsamic, cinnamon, and raisins, poured over a thick boneless pork chop. It was basically all my favorite oatmeal toppings mixed with dinner. BAM! Pork chops continue to be an easy week night dish, because they are super quick and hard to screw up. The creative part is usually the topping or sides, and tonight I was clearly craving something sweet to welcome fall!
Balsamic Pear Topped Pork Chops: serves 2
- 2 boneless pork chops (about 1lb total)
- 2 table spoons of butter
- 3 table spoons of cinnamon
- 3 pears, chopped into bite size pieces
- 1/4 cup of water
- 1/4 cup of balsamic vinegar
- 3 table spoons of salt (for the pears)
- 1/4 cup of raisins
For the pear toppings:
- Slice the pears into bite size chunks and add to a sauce pot, heated on high, with 1/4 cup of water
- Add cinnamon, balsamic, salt, and raisins to the pot. Stir often, as it continues to simmer and reduce. It might appear watery, as the pears start to soften (this is good). Keep simmering until the pears are soft (about 10 minutes), and the water starts to soak up some.
- You can make these in advance, and cover the pot/turn off the burner, while you prepare and cook the pork chops. Then re heat right before serving on top or alongside the pork chops.
For the pork chops:
- Pre-heat oven to 350 degrees.
- Generously salt & pepper pork chops on both sides.
- Heat oven-proof frying pan over high heat. Once hot, add 1 tsp of butter, spreading to cover the pan.
- Add pork chops to the heated pan, allowing to sear ~3 mins (make sure a nice crust has formed). Add another tsp of butter. Flip pork chops and sear other side, ~ 3 mins.
- Put the pork in the oven, allowing to roast for ~10 mins, or until inside of the pork is cooked to medium. Remove from heat, and allow to rest for 5 minutes.