Pork Loin Chops With Pear-And-Vidalia Pan Gravy Recipe

Name: Pork Loin Chops With Pear-And-Vidalia Pan Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon all-purpose flour; 2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground pepper; 6 (1-inch-thick) bone-in pork loin chops (about 4 lb.); 1 tablespoon peanut oil; 2 tablespoons unsalted butter; 1 large Vidalia onion, thinly sliced (about 1 1/2 cups); 2 Bartlett pears, peeled and diced (about 2 cups), divided; 3/4 cup chicken broth; 1 teaspoon all-purpose flour; 1 tablespoon dry sherry*; 1 teaspoon sherry vinegar**; Salt and pepper to taste; Garnish: sliced green onions

Servings: persons

1 tablespoon all-purpose flour
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground pepper
6 (1-inch-thick) bone-in pork loin chops (about 4 lb.)
1 tablespoon peanut oil
2 tablespoons unsalted butter
1 large Vidalia onion, thinly sliced (about 1 1/2 cups)
2 Bartlett pears, peeled and diced (about 2 cups), divided
3/4 cup chicken broth
1 teaspoon all-purpose flour
1 tablespoon dry sherry*
1 teaspoon sherry vinegar**
Salt and pepper to taste
Garnish: sliced green onions

1
Combine 1 Tbsp. flour, salt, and pepper in a small bowl. Sprinkle half of flour mixture on 1 side of each chop.
2
Cook chops, in batches, flour mixture sides down, in hot oil in a large skillet over medium-high heat 5 minutes or until browned. (Do not turn.) Sprinkle remaining flour mixture on top of each chop; turn chops over, and cook 5 minutes or until browned. Transfer to an aluminum foil-lined broiler pan.
3
Bake chops at 425u00b0 for 7 minutes or until a meat thermometer inserted into thickest portion registers 150u00b0. Transfer chops to a platter, and keep warm. Reserve juices in broiler pan for later use.
4
Add butter, onion, and half of pears to skillet; cook over medium-low heat 8 minutes or until onion is tender, stirring to loosen particles from bottom of skillet.
5
Stir together broth and 1 tsp. flour in a small bowl. Stir broth mixture, sherry, vinegar, and reserved juices from chops into skillet; cook, stirring occasionally, 4 minutes or until liquid is reduced by half. Remove from heat, and stir in remaining pears. Season with salt and pepper to taste. Spoon gravy over chops. Garnish, if desired.
6
*1 Tbsp. port may be substituted.
7
**1 tsp. cider vinegar may be substituted.

538

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: 1 tablespoon all-purpose flour, 2 teaspoons kosher salt, 1 1/2 teaspoons freshly ground pepper, 6 (1-inch-thick) bone-in pork loin chops (about 4 lb.), and more.

Yes, Pork Loin Chops With Pear-And-Vidalia Pan Gravy falls under the Meat & Poultry 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.

Pork Loin Chops With Pear-And-Vidalia Pan Gravy

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