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Balsamic-Glazed Pork Chops with Pears

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Balsamic-Glazed Pork Chops with Pears

Balsamic-Glazed Pork Chops with Pears
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Balsamic vinegar, cooked to a light syrupy sauce, combined with earthy rosemary, and sweet pears give this dish a deep richness, for very little effort.


  • 4 boneless pork loin chops, 5-6 ounces each
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper
  • 5 teaspoons vegetable oil, divided
  • 2 firm, ripe Bartlett pears, peeled, halved, cored and cut into 1/2-inch thick wedges
  • 1/2 cup balsamic vinegar
  • 2 teaspoons light brown sugar
  • 1/4 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon hot sauce such as Tabasco


  • Season pork with 3/4 teaspoon salt and pepper.
  • In a large nonstick skillet, heat 4 teaspoons oil over medium. Add pork and cook until golden brown on both sides and almost cooked through, about 3 minutes per side. Remove pork to a plate.
  • Add remaining teaspoon oil and pears to pan and cook, tossing frequently until pears are lightly browned and crisp-tender. Add vinegar, brown sugar, rosemary, hot sauce, and remaining 1/4 teaspoon salt to skillet and bring to a boil. Cook until lightly syrupy about 3 minutes. Return pork to pan and cook until just cooked through, about 1 minute. Serve.