Tender, juicy bone-in pork chops with sweet maple pears and walnuts? Yes, please! This succulent pork chop recipe is on the table in 45 minutes and will impress your family. It's delicious!
The pears are roasted in the oven while you sear the pork chops in a skillet. Maple syrup, Dijon mustard, dry white wine and garlic are the perfect flavors for both the pears and the pork. This is one meal you will look forward to once it's in your recipe rotation.
Choose varieties of pears that stand up in braises, roasts and grilled dishes like Anjou and Bosc. Also, pick under-ripe pears and let it ripen on your counter for a day or two before use. Over-ripe pears, regardless of variety, will break down in this pork chop recipe.
Serve this amazing pork chop recipe with your favorite side dishes. Broccoli, brussels sprouts, carrots or parsnips are vegetables to consider. Add agrain and you have a complete dinner.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 4 pears Bosc or Anjou, washed, cored and quartered (peel left on)
- 2 tablespoons olive oil (divided)
- 4 tablespoons unsalted butter
- 4 medium-cut bone-in rib pork chops, rinsed and patted dry
- 2 - 3 tablespoons real maple syrup
- 3 cloves garlic fresh, chopped fine
- 1/2 cup dry white wine or sherry
- 1 tablespoon Dijon mustard
- 1/4 cup finely mincedparsley
- 1/2 cup unsalted walnuts, toasted (optional)
Here is how to make it
- Toss the pears with 1 tablespoon of olive oil andseason with kosher salt and black pepper, to taste.Turn the pears out onto a large rimmed baking sheet covered with heavy duty aluminum foil. Arrange so that all of the cut sides are facing up. Roast the pears for 10 minutes in a preheated 425-degree F oven.
- While the pears are roasting, fry the pork chops.In a large cast iron skillet, heat the remaining 1 tablespoon of olive oil with the butter over medium heat until shimmering. Season each pork chop with kosher salt and black pepper, being sure to coat all sides.Sear the chops over high heat until both sides are golden brown, about 3 to5 minutes per side each.Remove the cast iron from the heat. Set aside. Remove the pears from the oven. Place side by side on the stovetop,
- Toss the partially roasted pears with maple syrup. Transfer the chops to the baking sheet and nestle them among the pears, and somewhat flat in the syrup against the baking sheet. Reserving the pan with the juices.Place the baking sheet with the chops and the pears back into the oven for 7 to10 minutes or until the pork chops reach an internal temperature of 145 degreesF on an instant-read thermometer (the pears should be golden brown and tender).
- While the chops and pears finish in the oven, prepare the pan sauce.Return the skillet with the pan juices to medium heat and add the garlic. Cook, stirring, for 1 minute. Add the wine and reduce it by half.Remove the skillet from the heat and whisk the mustard and the finely minced parsley.
- Once the chops reach an internal temperature of 145 degreesF, transfer them to a platter. If using walnuts, toss them now with the pears and the juices while the fruit is still on the baking sheet.Spoon the pear mixture over the chops and drizzle the pan sauce over the top.
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FAQs
Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...
How do you keep pork chops tender and juicy? ›
5 tips for cooking juicy pork chops quickly
- 1Choose the right pork chop cut.
- 2Brining pork chops is not necessary.
- 3Rest the meat on the counter before cooking.
- 4Fat is key to keeping pork chops moist.
- 5Don't overcook the pork chops — and let them rest.
Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water. Put meat back in and soak (in refrigerator) overnight. Rinse THOROUGHLY and cook.
Is it better to bake or fry bone-in pork chops? ›
While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.
How do you cook pork chops so they aren't tough and dry? ›
Braising takes pan-fried pork chops one delicious step further. Braising is also a forgiving cooking method. Because the chops finish by simmering in liquids, they won't dry out as easily. Just give them a quick high-heat sear in the skillet first.
What makes pork tender and juicy during cooking? ›
Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.
What should I season pork chops with? ›
Pork Chop Seasoning Ingredients
- 2 Tablespoons smoked paprika.
- 1 Tablespoon kosher salt.
- 1 Tablespoon black pepper.
- 1 Tablespoon brown sugar.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1/2 teaspoon ground mustard.
- 1/2 teaspoon cayenne pepper.
Overcooked Pork Chops Are Tough
When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing. This is partly due to carry-over cooking.
What cooking method is best for pork chops? ›
A quick turn in a hot pan followed by a little time in the oven is another great way to cook pork chops. You build color and flavor in the skillet, then hand the cooking over to the oven, which gives you time to prep the rest of the meal.
What liquid tenderizes pork? ›
A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.
Brine the pork.
Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish. Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.
How do Chinese make pork so tender? ›
How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.
Should pork chops be covered when baking? ›
We ask you to cover the pork with foil or parchment during baking. By gently cooking the chops this way, they remain juicy and become tender.
Should you flip pork chops in the oven? ›
Flip the chops when the first side is browned, five to 10 minutes depending on the thickness of the chop. Continue cooking until the second side is browned and an instant-read thermometer inserted horizontally into the center of the meat registers 130°F, another 5 to 10 minutes.
Is it better to bake pork chops at 350 or 400? ›
I find that boneless pork chops can cook quicker and become dry easier. I suggest you cook them around the 375 degree temperature or even 400 for a crispier skin. See below for how long to cook them based on their thickness.
Does soaking pork chops in salt water make them tender? ›
A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.
Why are my pork chops always so dry? ›
You're cooking them too long. Pork will always get dry if you're cooking to too-high of an internal temp.
Do you cover pork chops to rest? ›
Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of a pork chop reads 145 degrees F (63 degrees C), about 20 minutes. Tent chops with aluminum foil and let rest before serving, 5 to 10 minutes.
