Roasted Pork Chops with Dijon Wine Sauce & Pears

Written by Published on in Pork, Recipe
5/5 - (1 vote)

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Recommended Equipment

Apple Corer
Backcountry Cast Iron Skillet
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About this Recipe

One the things I love the most about the Autumn time beside the change in climate, the falling of the leaves, and the impending dread of pumpkin spiced everything is the influx of seasonal produce. You get your squashes, pomegranates, brussels sprouts, and last but not least pears. Pears have a flavor profile that ranges all over the place from sweet, tangy, and even spicy. Their texture has a vast ocean of possibilities going from buttery to crisp. For this recipe I chose to use a Bosc pear for its crunchy thick flesh and spicy sweet flavor. You can choose you use any pear that you would like, but I highly recommend using one that is on the crispy side. The main reason for this that you will be baking the pears and using a softer pear will more than likely end up a little to soft when all is said and done.

Choosing your wine

This recipe calls for a half cup of white wine. Their are many ways you can go down this road. When I make this dish I use a nice buttery Chardonnay to add a nice creamy taste and finish to the sauce. You however might have different taste, a Pinot Grigio can add a nice crisp zing to your sauce as will a Sauvignon Blanc. Just be forewarned with using a Sauvignon Blanc most of the time they have citrus notes that may or may not clash with the pears. But the choice is all yours, please experiment, I would be happy to hear your results and thoughts.

Roasted Porkchops with Dijon Wine Sauce & Pears
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Roasted Porkchops with Dijon Wine Sauce & Pears

Recipe by morcayneCourse: Dinner, RecipeDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

Ingredients

  • 4 Bosc Pears (cored & quartered)

  • 2 Tbsp Olive Oil (divided)

  • 4 Small Bone-In Porkchops

  • 2 Tbsp Maple Syrup

  • 2 Garlic Cloves (sliced)

  • 1/2 Cup White Wine

  • 2 Tbsp Whole-Grain Mustard

  • 1/4 Cup Flat Leaf Parsley

  • 1/2 Cup Walnut Pieces

Directions

  • Preheat oven to 425 degrees. Using a large bowl toss the pears with one tablespoon of olive oil, the walnuts, and the salt and pepper. Spread the pears on a 9×13 inch pan and bake for ten minutes.
  • Meanwhile, heat the remaining olive oil in a large skillet over medium-high heat. Season your porkchops with salt and pepper on both sides and cook for about 3 minutes on each side or until nice and golden brown. Set aside when done.
  • Remove the pears from the oven and place them back in the large mixing bowl. Toss the pears with the maple syrup and transfer back to the baking sheet. Place the porkchops on top of the pears and continue to bake for another 5 minutes
  • While roasting your porkchops and pears get that pan back up to a medium heat. Add your garlic and cook it for about a minute, stirring often. Add the wine and simmer for about 2 minutes then remove from heat. Stir in your parsley and mustard
  • When completed place your porkchops and pears on a plate and drizzle with your sauce.

Recipe Video

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