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Pork Chops with Ginger Pear Sauce

Serves: 4


4 pork chops, about 6-8 oz each


½ Tbsp Flying Olive Butter Extra Virgin Olive Oil

1 Tbsp Flying Olive Rosemary Extra Virgin Olive Oil

1/3 cup minced shallots

2 Tbsp peeled, minced, or grated ginger (reduce by ½ if you want no spiciness)

1 large pear (D’anjou, Bartlett, or Bosc) peeled and diced

1 ½ cups chicken stock

1 ½ Tbsp Flying Olive Honey Ginger Balsamic

1 ½ Tbsp Flying Olive Cranberry Pear, Pomegranate-Quince, or Gravenstein Apple Balsamic Vinegar

½ Tbsp honey or other sweetener of choice, more to taste

¼ - ½ tsp minced fresh rosemary

Freshly ground black pepper


Salt the pork chops well and let them sit at room temperature while you prepare the other ingredients. Make a few vertical cuts in the outer layer of the pork chops, all the way through to the meat, to prevent them from curling when you cook them. Heat the Flying Olive Extra Virgin Olive Oils in a pan (I used my cast iron skillet.) Heat the oil over medium-high heat until shimmering.

Working in batches so as not to crowd the chops, dry the pork chops with paper towels. Lay them in the pan. Sear the chops until nicely browned, about 3-5 minutes per side, depending on how hot your pan is.

Turn the chops over and sear them on the other side for a minute or two. Repeat until all the chops are seared on both sides.

Lower the heat and cook the pork chops until they are done, about 5-15 minutes depending on the thickness of the chops. When an instant read thermometer reaches 145, remove them to a plate and cover to keep warm.

Remove all but 1 Tsp of oil from the pan. Add the shallots and ginger and toss to combine. Cook for 1 minute. Add the chopped pear and toss to combine with the shallots. Cook 1 additional minute. Add the chicken stock, Flying Olive Honey Ginger and Balsamic of Choice, and honey or sweetener. Scrape up all the browned bits in the pan. Increase heat and bring to a rolling boil. Boil vigorously until the liquid is reduced by 2/3, about 4-6 minutes.

Turn off the heat and add the minced rosemary and some freshly ground black pepper. Add salt to taste. Serve the pork chops with the sauce.

Submitted by Barb L.