Pan Seared Pork Chops with Pears
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This recipe for pan seared pork chops with pears is an easy and tasty weeknight meal!! Your fam is going to love this sweet and savory meal! Ready in under 30 minutes, perfect for a busy night or Sunday dinner.
This is such an easy go to meal and bonus…..pork chops are usually cheap!! I am always in need of easy, filling meals that can be ready fast. This dish is so full of flavorful goodness!! If you haven’t tried your pork chops with pears (or even apples), you NEED to add this to your must try list!! They compliment each other so perfectly!
Start by sautéing the sliced pears and shallots in some olive oil over medium high heat. You will want the shallots to become fragrant and translucent and the pears to become warm and soft, not mushy. Remove them from the pan once they have cooked through.
For this recipe you will be looking for pears that are more firm than ripe. If they are too ripe they will become mushy and begin to fall apart. Shallots are so complimentary to this dish, they add a subtle onion-garlic flavor. If you haven’t cooked with shallots before, please give this one a try. Also, just a quick warning, shallots are major tear jerkers, they always make my eyes water when chopping!!
How to Pan Sear Pork Chops
I am a big fan of a good cast iron pan, they are easy to work with and add so much flavor to whatever you are cooking. If you don’t have cast iron, no stress, grab your favorite large skillet and let’s get to cooking. Also, for this recipe, I am using bone in pork chops. Boneless can be substituted if you prefer.
Start by seasoning the pork chops on both sides with a generous amount of salt and pepper. Heat your pan over medium high heat and add in the olive oil, when it shimmers and moves freely around the pan, place your pork chops in the pan. Allow them to sear for about 5-7 minutes until a nice brown bark or crust has formed. Flip the pork chops and repeat on the other side.
Pan Seared Pork Chops
Now that your pork chops have a nice, crisp outer layer, you will pour in the apple juice, honey and sage and allow it to simmer for another 10-15 minutes, spooning the sauce over the pork chops. Cook until your pork chops have reached an internal temperature of 145ºF. Add back in the pears and shallots for the last few minutes.
Pork chops are safe to eat at 145ºF. If you are like me, you are used to pork chops being cooked all the way through, so there is no pink center. At 145ºF these will have a warm pink center, and that is totally OK!! Pork chop aren’t like chicken where it needs to be cooked through, it is more like red meat, so you are safe to have a little pink in the middle. It also makes the porks chops more tender and less like shoe leather…..
If you would like it to be cooked completely through the center, then go for it, you need to make this recipe for you and your fam, so make it how you like it.
Let me know if you give this recipe a try!! I would love to know what you think!! Enjoy!
Pan Seared Pork Chops with Pears Recipe
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Pan Seared Pork Chops with Pears
Ingredients
- 6 Bone In Pork Chops
- 2 Large Pears
- 2 Large Shallots (or onions)
- 1 tbsp Honey
- 1 Olive Oil
- 1/2 cup Apple Juice
- 1 sprig Sage
- Salt and Pepper
Instructions
- Core and slice pears into thick slices. Dice shallots.
- Salt and pepper the pork chops liberally on each side.
- Heat olive oil in a large cast iron skillet over medium high heat. Saute the sliced pears and shallots for 3-5 minutes until the shallot has become fragrant and translucent. Add the honey, and mix in. Remove from pan.
- To the hot pan add more oil if needed, sear the seasoned pork chops on each side for 5-7 minutes until they have formed a brown crust on each side.
- Turn down the heat to medium low and pour in the apple juice and sage. Allow the pork chops to simmer for another 10-15 minutes until a thermometer reads 145ºF, or longer if you want it cooked through.
- Add back in the pears and shallots spooning the pan juices over the pork chops as they come up to temperature for the last few minutes.
- Remove from heat and enjoy!
Hello, Sarah,
Thank you for your investment in producing high-quality content. Living away from home at college, I have needed healthy and easy-to-make meals. I first came across your content last year when I found your frozen chicken thigh recipe on YouTube and not only was the meal excellent but your video was top-of-the-line. Companies invest millions in advertising and branding and production etc, and they come up with garbage. You managed to beat them all. I have reviewed and used that recipe several times since. Fast-forward to today: I made a “bold” move to purchase some pork and beef loins and searched online to find the basics: skillet vs oven, cooking temps, oil or not, how long, etc… and was unsurprisingly disappointed at the big-name website results which popped up (I didn’t even open one; I could tell just by the titles and website names they were the types which only exist to pump out as much garbage as possible to get the most hits and advertisement revenue.)
Then I remembered your chicken video and knew that you could “save the day”. Went straight to your website, was immediately impressed (positively) by the continued quality of the site, just like your channel on YouTube, (and mmm, all your featured recipes look fantastic), then found this pork chop recipe. I didn’t have pears or honey etc, available, just pork, oil, seasoning, and some side veggies; but I knew I could find the details I needed. I did, sure enough, then cooked up my pork loin and ate a fantastic meal. Next time I must buy pear and shallots and honey, etc… 🙂
Thank you, once again, for your efforts. I hope they continue to pay off, and I will look forward to my next visit to your website. God bless you, Sarah, and may He prosper you and “yourfam” as you continue feeding them.
– Jonathan Wever
March 19th, 2022
Johnathan, thank you so much for taking the time to leave me such a kind comment! I am so happy that my recipes are helping you cook up some amazing meals! Best of luck in your studies!!
This sounds absolutely fantastic! And, as much as the recipe sounds wonderful in and of itself, I love the explanation of why you chose the ingredients that you did, and what some of those specific components would be adding to the dish. Makes it much more intriguing to think about opting for this selection in particular, and, certainly, to see what other pearls of wisdom and gastronomical delights abound throughout the site. Many thanks from all of us for your efforts and for sharing your time and experience.
Thank you so much for taking the time to leave me such a kind and thoughtful comment!
aaah my happy soul and belly!! A perfect October dinner. I wish I listened about not ripe pears as mine tasted like booze (still held the shape but mh something happened to the sugar process hahah). I cooked white onions with cubed apple first, then added the pear. The meat was separate and I dumped the whole other pan into the meat pan and I couldn’t have been happier. Skin boiled and then pan roasted potatoes with paprika and salt were a perfect side to it. This is a keeper!!! Thank you
So happy you liked it!! Thanks so much for coming back and leaving a comment!! 💗