Pork chops are our stand-by midweek meal approach because they are so easy to prepare and they cook up so quickly! Pork pairs especially well with many types of fruit — pineapple, apples, citrus, cherries, pears. The sweetness in the fruit brings out the natural sweetness in the pork. An acid added to the fruit, like vinegar, will brighten both the flavors in the fruit and the pork. In this recipe we are first searing the pork chops on the stovetop and then lowering the heat until they finish cooking.
Pro-tip on the pork chops: Score the fat on the edges of the pork chops. This will keep the chops from buckling up while they cook.
Then we remove the pork from the pan and cook up shallots, ginger, and pears in a little butter and any remaining pan sauces from cooking the pork. We add some stock, a little honey and vinegar to intensify the sweet-sour aspect of the sauce. The whole dish is done in only 20 minutes! Make a few cuts in the outer fat layer of the pork chops, all the way through to the meat, to prevent them from curling up when you cook them. Heat the oil in a large frying pan over medium-high heat until shimmering. Turn the pork chops over and sear on the other side for a minute or two. When done, remove the pork chops from the pan to a plate to rest. Cook this for 1 minute, then add the chopped pear and toss to combine. Cook another minute. Turn off the heat and add the rosemary and some black pepper. Add salt to taste. Serve the pork chops with the sauce on the side.
