Pan-Seared Chops With Pear And Soy-Ginger Glaze Recipe

Name: Pan-Seared Chops With Pear And Soy-Ginger Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in ribeye (rib) pork chops about 3/4-inch thick; 1/2 cup flour; 1 teaspoon dried thyme; 1 teaspoon black pepper freshly ground; 1/2 teaspoon salt; 1 1/2 tablespoons olive oil; 1/3 cup pear nectar plus 2 tablespoons; 1/2 cup brown sugar packed; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon fresh ginger root grated; 1/4 teaspoon cayenne; 4 anjou pears firm and ripe, peeled, halved lengthwise, cored, and cut into 1/2-inch wedges; 2 teaspoons cornstarch

Servings: persons

4 bone-in ribeye (rib) pork chops about 3/4-inch thick
1/2 cup flour
1 teaspoon dried thyme
1 teaspoon black pepper freshly ground
1/2 teaspoon salt
1 1/2 tablespoons olive oil
1/3 cup pear nectar plus 2 tablespoons
1/2 cup brown sugar packed
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon fresh ginger root grated
1/4 teaspoon cayenne
4 anjou pears firm and ripe, peeled, halved lengthwise, cored, and cut into 1/2-inch wedges
2 teaspoons cornstarch

1
To make glaze, bring 1/3 cup pear nectar to simmer in large, non-stick skillet over medium-high heat. Add 1/2 cup brown sugar, soy sauce, vinegar, ginger root, and cayenne. Stir until sugar is dissolved and sauce begins to simmer. Add pears and stir to coat. Cook, basting pears frequently, until pears are barely tender, 4 minutes. Mix remaining 2 tablespoons of pear nectar with cornstarch and stir into pear mixture. Simmer until sauce thickens slightly. Transfer to bowl and set aside. Wipe out skillet.
2
Combine flour, thyme, pepper, and salt on plate. Dredge chops in flour mixture, coating all sides and shaking off excess.
3
Using same pan, heat olive oil over medium-high heat and swirl to coat pan. Add pork chops and brown on each side, turning once, about 3 minutes per side. Turn heat to low and pour pear mixture over top, cover, and cook until chops and internal temperature on a thermometer reads 145 degrees F and pears are tender, about 5 minutes. Let rest 3 minutes and then serve.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 bone-in ribeye (rib) pork chops about 3/4-inch thick, 1/2 cup flour, 1 teaspoon dried thyme, 1 teaspoon black pepper freshly ground, and more.

Yes, Pan-Seared Chops With Pear And Soy-Ginger Glaze falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Chops With Pear And Soy-Ginger Glaze

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