Balsamic-Glazed Pork Chops with Pears
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Sandy Gluck
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.