I've been experimenting a lot with meat and fruit combinations and most of them have come out really good. These Porkchops did NOT disappoint either. In fact, Greg said they were "amazing!" I braised them in a creamy pear sauce with just a lil kick from red pepper flakes. Served over some cheesy polent for a perfect fall meal!
2 pork chops (bone-in, 3/4-inch thick)
1 Tbsp vegetable oil
1 Tbsp butter
1 pear, chopped
1/2 c onion, chopped
1 tsp garlic, minced
1/2 tsp dried thyme
1/4 tsp chili flakes
1/2 tsp sugar
1/2 c apple cider or apple juice
1/2 c heavy cream
1. Heat oil in a Dutch oven over medium-high heat. Season the pork chops with salt and pepper on both sides. Brown on both sides for about 2 minutes per side. Remove and set aside.
2. In the same pan, melt butter over medium heat and add pear, onion and garlic. Sprinkle with thyme, chili flakes and sugar. Sauté until tender, about 5 minutes. Add the apple cider, bring to a boil and deglaze, about 2 minutes.
3. Add the pork back, turn heat to low, cover and simmer until internal temperature reaches 160°F, about 10 minutes. Remove pork to serving platter.
4. Add cream, turn heat to medium-high and boil until thickened, about 5 minutes. Serve sauce over pork.