Ingredients
- 2 t EVOO
- 4 center cut, bone in pork chops
- Salt to taste
- Fresh ground pepper to taste
- 2 Anjou pears, peeled , cored & cut into 3/4 in thick wedges
- 12 oz bottle lager beer
- 3/4 t died sage
Details
Preparation
Step 1
Preheat oil in lg skillet over med high heat. Season chops with salt & pepper. Add to skillet & sear until lightly browned, 4 min per side. Transfer chops to plate. Drain all but 1 T of fat from pan.
Add pears to skillet & sauté over med high heat until golden, 6 min. Transfer pears to plate with pork chops. Add beer & sage into pan. With wooden spoon scrape up caramelized bits from bottom. Add chops & pears back to pan & bring to simmer over med high heat.
Partially cover skillet with lid, reduce heat to low & braise until chops are cooked through, 5-7 min. Remove chops & pears from pan. Skim fat away from the liquid. Increase heat to med & cook until reduced by half, 10 min.
Serve chops topped with pears & pear sauce.
You'll also love
- Roasted Red Pepper & Tomato Soup... 5/5 (1 Votes)
- Grilled Zucchini II 0/5 (0 Votes)
- Disneyland's White Chocolate... 0/5 (0 Votes)
- FIG & BOURBON COMPOTE 0/5 (0 Votes)
- Slow Smoked a Pork Loin 0/5 (0 Votes)
- Whipped Pear Salad 2.5/5 (4 Votes)
- Pear Jelly 0/5 (0 Votes)
Review this recipe