4 medium pears, ripe but fairly firm 2 tablespoons olive oil or vegetable oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 boneless loin pork chops, no more than 1-inch thick 2 tablespoons butter 2 cloves garlic, minced 2 tablespoons cider vinegar 3 teaspoons honey or sugar
Heat oven to 375 degrees F. Grease a shallow baking dish with 1 tablespoon olive or vegetable oil.
Peel pears, cut them in half lengthwise, then into quarters. Cut out cores. Cut quarters in half lengthwise. Put them on the baking sheet. Toss them a few times, and bake 20 minutes, stirring halfway through.
Sprinkle pork chops on both sides with salt and pepper.
Heat 1 tablespoon of oil and 1 tablespoon of butter in a skillet wide enough to hold the chops in a single layer. Turn the heat to medium-high.
When the butter bubbles subside, add pork chops. Cook 3 minutes without moving them -- they should be fairly brown. Turn them over, and cook another 2 to 3 minutes to cook through.
Remove pork chops to plates or platter. Add garlic to pan. Cook a few seconds until aromatic. Add cider and honey or sugar. Whisk in remaining 1 tablespoon of butter. Add pears, and stir to coat. Pour over chops. Serve with wild rice or sweet potatoes.
This recipe is fantastic. I have made it numerous times. The only change I made was I undercooked the pork a little with the intial pan searing. After the "sauce" is complete, I finish the pork in the sauce with the pears. This really adds the flavor to the pork.