Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Pork Chops with Caramel Chile Pears
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- #45698
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
6 (1 inch thick) center cut pork chops on the bone
salt and pepper
oil
3 Bosc pears, peeled, cored, and sliced into 1/4 inch slices
6 tablespoons sugar
1/2 teaspoon chili powder
3 tablespoons water
directions
Season chops on both sides with salt and pepper.
Preheat large saute pan (or two if you have large chops) with a substantial amount of oil over medium-high heat.
Add chops to pan to sear. Cook until nicely brown (about 5-6 minutes) flip and finish cooking on the other side.
Meanwhile, prepare pears. In another large saute pan add sugar, chili, and water. Place pears in saute pan in a single layer. Bring sugar to simmer on medium high. Keep a careful watch on the pears. You want them to caramelize but not burn. If the sugar is turning too dark, add some more water and reduce the heat to medium. Turn over to caramelize the other side. The whole process should take about 6 minutes.
Let chops rest for 5 minutes before serving. Serve with grits, a side of pears and drizzled in the caramel-chili sauce.
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