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Pan-Seared Pork Chops With Rosemary and Pears


Pan-Seared Pork Chops With Rosemary and Pears

From Country Living

Makes 6 servings

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  • 1 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 sprigs fresh rosemary
  • 5 cloves garlic, roughly chopped
  • 6 (about 1 inch thick, 9 ounces each) center-cut, bone-in pork chops
  • 1 cup all-purpose flour
  • 3 tablespoons all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 1/2 teaspoons pepper
  • 6 Bosc pears, peeled, cored and cut into quarters
  • 1/2 cup chopped onions
  • 3 3/4 cups low-sodium chicken broth



Step 1

nstructions: In a small bowl, combine 1 cup olive oil, vinegar, 2 sprigs rosemary and 3 garlic cloves. Divide marinade between 2 large resealable plastic bags, with 1 sprig in each. Add pork chops and seal. Turn bags to coat chops; then refrigerate to marinate, at least 2 hours or up to 8 hours.

In a heavy-duty, stainless roasting pan set atop 2 burners, heat remaining olive oil over medium-high heat. In a shallow dish, combine 1 cup flour, salt and pepper. Remove pork chops from bags and blot excess marinade with paper towels. Dredge chops in flour mixture. Cook until golden brown, 14 to 16 minutes, turning halfway through. Transfer to a plate; set aside.

Pour fat from pan into a heatproof dish. Return 1½ tablespoons fat to pan and heat over medium; set dish aside. Add pears and cook, browning on both sides, about 6 minutes, turning halfway through. Transfer to plate and set aside.

Roughly chop remaining rosemary. Wipe same pan clean and heat 3 tablespoons reserved fat over medium heat. Add remaining rosemary, onion and remaining garlic and cook until onion is translucent, about 2 minutes.

Add remaining flour, stirring until light brown, about 5 minutes. Add broth, whisking to remove any lumps, and bring to a simmer. Add reserved pork chops and simmer for 15 minutes. Add reserved pears and cook for 5 minutes more.

Transfer pork chops and pears to a serving platter and tent loosely with aluminum foil to keep warm.

Strain liquid into a medium bowl, then return it to pan. Increase heat to high and cook gravy until thickened and reduced to about 1½ cups, 5 to 7 minutes. Season with salt and pepper. Pour some gravy over pork chops and pears. Serve with more gravy on the side.

Per serving: 673 calories, 35g fat, 116mg cholesterol, 733mg sodium, 44g carbohydrates, 5g fiber, 46g protein.

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