It’s FALL y’all! My favorite season is upon us – and it’s finally “cool” (it’s 80 F today) enough to get in the kitchen. I decided to kick things off right, with roasted pears, shallots, thick-cut pork chops and a pan sauce.
Also, a little update on me: Things have been hectic since my last post, we’ve decided to sell our home – so I don’t get the chance to get in my lovely kitchen and cook as often as I’d like during this process, which means less posts. I assure you once this miserable process is over…I’ll be back in the kitchen.
Pork Chops with Roasted Pears and Shallots – 2 servings
2 tablespoons olive oil
1 garlic clove, minced
3 sprigs thyme, leaves removed
2 bone-in pork chops
3 shallots, peeled and quartered
2 Bosc or Anjou pears, quartered and cored
1 tablespoon unsalted butter
1 teaspoon flour
1/2 cup pear juice
1 cup low-sodium chicken stock
Preheat the oven to 450 degrees F.
Mix oil, garlic, and chopped thyme in a roasting pan. Add pork, shallots, pears, and toss to coat in mixture. Remove pears. Place roasting pan over medium heat, and brown pork on all sides, turning, about 4 minutes, remove from heat. Roast pork until thermometer inserted into center registers 145 degrees F, about 15 minutes. Place pork, shallots and pears on serving dish – cover with foil to rest.
Meanwhile melt butter in roasting pan, over medium heat, whisk in flour. Add broth, pear juice mixture to the roasting pan and boil until sauce thickens, scraping up browned bits, about 7 minutes.
Divide pork among 2 plates, garnish with shallots, pears and sauce.
Happy Cooking! Bon Appetit!