Weeknight Favorites is the theme at I ♥ Cooking Club this week. If you are in a hurry and you are a fan of pork chops, this is a recipe I guarantee you’ll have on the table in under 15 minutes. That’s certainly a plus if you get home from work late, or you get home and you are just plain tired. It’s fast and it’s good food.
Usually when you think of fruit and pork you conjure images of apples as that’s such a natural marriage, taste wise. I was intrigued to find this recipe using pears. Now, it was good but perhaps a different variety of pear would make it even better. It wasn’t until we sat down to dinner that I wondered what varieties of pears are available in England. Instead of Bosc maybe an Anjou pear would have been better. I don’t know which sort Nigel used but we will try it different ways in the future.
You know what else goes well with pork (besides apples)? Sweet potatoes. But they take way longer than 10 minutes to cook. So I started two fat sweet potatoes in the convection oven about an hour before we wanted to sit down and eat. Just FYI, this meal went very well with a glass of Vouvray. A wine that’s typically on the sweet side of our preferences but it made an excellent pairing with mingled tastes of pork, pears and sweet potato.
From the book Real Fast Food
Pork and Pears
2 loin pork chops
salt and freshly ground black pepper
2 tbsp olive oil
2 cloves of garlic (crushed flat and unpeeled)
2 ripe pears, cut into eights and cored, peeling optional
6 TB dry white wine
6TB chicken/veg stock or water
Season the pork with the salt and pepper
Heat the oil and garlic in a pan over a high heat, add the chops.
Seal on both sides
Turn the heat down and add the pears (I used Bosc pears)
Cook until both are tender and browned
Remove chops and pears to a warm plate
Pour most of the fat from the pan and return to the heat
Pour in the wine, scraping away the bits of pork and pear that are clinging to the pan
Add the stock and simmer until reduced by half
Pour over the chops and pears
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