Savory Pork Chops with Sweet Pear Glaze
Indulge in the harmonious flavors of savory pork chops paired with the sweet and juicy essence of pears. This delightful recipe transforms simple ingredients into an impressive dish that’s perfect for family dinners or special occasions. The combination of caramelized pears and a hint of citrus will elevate your taste buds to new heights. After baking, the pork chops become tender and infused with flavor, while the pears add a lovely sweetness that contrasts beautifully with the meat. Enjoy this hearty meal with your loved ones!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
pork chops or pork steaks
4 (Choose bone-in or boneless according to preference.)
oil or shortening
1 tablespoon (For browning the chops.)
fresh ground pepper
to taste (For seasoning.)
freshly ground salt
to taste (For seasoning.)
pear halves
8 (Can use canned or fresh, well-drained if canned.)
orange juice
2 tablespoons (Freshly squeezed for better flavor.)
brown sugar
1/4 cup (Firmly packed.)
cinnamon
1/4 teaspoon (For flavor.)
dry sherry or orange juice
1/4 cup (For added richness.)
butter
1 tablespoon (To place in hollows of pears.)
cornstarch
1 teaspoon (To thicken sauce.)
cold water
1 tablespoon (To dissolve cornstarch.)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large frying pan, heat the oil over medium-high heat. Add the pork chops and brown them on both sides until they develop a nice golden crust, about 3-4 minutes per side. Once browned, drain excess fat from the pan.
3
Transfer the pork chops to a shallow baking pan. Season them generously with fresh ground salt and pepper.
4
Arrange the pear halves around the seasoned pork chops, placing them cut-side up for optimal flavor absorption.
5
In a small bowl, mix together the orange juice, brown sugar, and cinnamon. Drizzle this mixture generously over the pork chops and pears.
6
Pour the sherry (or additional orange juice) evenly over the entire dish, ensuring all ingredients are imbued with the sauce.
7
Place a small piece of butter in the hollows of each pear half to enhance flavor and richness.
8
Cover the baking dish with aluminum foil and bake for 20 minutes to allow the flavors to meld.
9
After 20 minutes, remove the foil and continue baking for an additional 20 minutes, or until the pork chops are tender and cooked through.
10
Once done, carefully remove the pork chops and pears from the oven and arrange them on a serving platter.
11
In the same baking dish, dissolve cornstarch in cold water before stirring it into the remaining sauce. Cook over low heat until thickened, stirring continuously.
12
Pour the sauce over the plated pork chops and pears. Serve warm and enjoy your delicious creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of pork can I use for this recipe?
You can use either four pork chops or four pork steaks, bone-in or boneless, according to your preference.
Should I use fresh or canned pears?
You can use either fresh or canned pear halves. If you use canned pears, make sure they are well-drained.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How long should I brown the pork chops?
Brown the pork chops for about 3-4 minutes per side in a frying pan until they develop a golden crust.
How are the pork chops seasoned?
Season the pork chops generously with fresh ground salt and pepper after they have been browned and moved to the baking pan.
How should the pear halves be arranged?
Arrange the pear halves around the pork chops in the baking pan, placing them cut-side up.
What is in the glaze mixture?
The glaze consists of orange juice, firmly packed brown sugar, and cinnamon.
Is there a substitute for dry sherry?
Yes, if you do not want to use dry sherry, you can use an equal amount of additional orange juice.
What do I do with the butter in this recipe?
Place a small piece of butter into the hollow of each pear half to enhance richness and flavor.
How long does the dish bake in total?
The total baking time is 40 minutes: 20 minutes covered with foil and another 20 minutes uncovered.
Why do I need to cover the dish with foil?
Covering the dish for the first 20 minutes allows the flavors to meld and prevents the meat from drying out too quickly.
How do I thicken the pear sauce?
Dissolve 1 teaspoon of cornstarch in 1 tablespoon of cold water, stir it into the pan juices, and cook over low heat until thickened.
What kind of oil should I use for browning?
You can use 1 tablespoon of standard cooking oil or shortening for browning the chops.
How much brown sugar is required?
The recipe calls for 1/4 cup of firmly packed brown sugar.
What is the flavor profile of this dish?
This dish is a mix of savory pork flavors and sweet, juicy pears with a hint of citrus and cinnamon.
When do I add the orange juice and sherry?
The orange juice/sugar/cinnamon mixture is drizzled over first, followed by the sherry or extra juice poured evenly over the dish before baking.
Can I use bone-in pork steaks?
Yes, bone-in steaks are perfectly suitable and often provide great flavor.
How much cinnamon is used?
Use 1/4 teaspoon of cinnamon for flavor.
What should I do after browning the meat?
Drain any excess fat from the frying pan and transfer the meat to a shallow baking pan.
How should the final dish be plated?
Arrange the cooked pork chops and pears on a serving platter and pour the thickened glaze over them.
Is this recipe suitable for special occasions?
Yes, its impressive presentation and sophisticated flavor profile make it perfect for both family dinners and special events.
What kind of pan should I bake it in?
A shallow baking pan is recommended for this recipe.
Should the cornstarch be mixed with hot or cold water?
The cornstarch must be dissolved in cold water to prevent lumps before being added to the sauce.
How many pear halves are needed for four chops?
The recipe uses 8 pear halves, providing two per serving.
Can I use fresh orange juice?
Yes, freshly squeezed orange juice is encouraged for better flavor.
When is the sauce thickened?
The sauce is thickened at the very end, after the pork and pears have been removed from the baking dish.
Does this dish contain any citrus?
Yes, the recipe uses orange juice as a primary component of the glaze.
What happens if I don't brown the meat first?
Browning is important for developing a golden crust and enhancing the overall savory flavor of the pork.
How many servings does this recipe provide?
Since it uses 4 pork chops and 8 pear halves, it typically serves 4 people.
Should I serve this dish warm?
Yes, for the best experience, serve the pork chops and pears immediately while warm.