Pan-Seared Chops with Pear and Soy-Ginger Glaze

• From: National Pork Board

Ingredients

• 4 bone-in center loin pork chops, about 3/4-inch thick

• 1/2 cup flour

• 1 tsp dried thyme

• 1 tsp freshly ground black pepper

• 1/2 tsp salt

• 1 1/2 Tbs olive oil

• Pear Glaze1/3 cup pear nectar, plus 2 tablespoons

• 1/2 cup brown sugar, packed

• 3 Tbs soy sauce

• 2 Tbs unseasoned rice vinegar

• 1 Tbs fresh ginger root, grated

• 1/4 tsp cayenne

• 4 firm but ripe Anjou pears, peeled, halved lengthwise, cored, and cut into 1/2-inch wedges

• 2 tsp cornstarch

This one-skillet dish is a perfect pairing of pork and braised fruit, with a hint of soy sauce and a touch of cayenne.

Directions

• To make glaze, bring pear nectar to simmer in large, non-stick skillet over medium-high heat. Add sugar, soy sauce, vinegar, ginger root, and cayenne. Stir until sugar is dissolved and sauce begins to simmer. Add pears and stir to coat. Cook, basting pears frequently, until pears are barely tender, 4 minutes. Mix remaining 2 tablespoons of pear nectar with cornstarch and stir into pear mixture. Simmer until sauce thickens slightly. Transfer to bowl and set aside. Wipe out skillet.
• Combine flour, thyme, pepper, and salt on plate. Dredge chops in flour mixture, coating all sides and shaking off excess.
• Using same pan, heat olive oil over medium-high heat and swirl to coat pan. Add pork chops and brown on each side, turning once, about 4 minutes per side. Turn heat to low and pour pear mixture over top, cover, and cook until chops and internal temperature on a thermometer reads 160° F and pears are tender, about 5 minutes. Serve immediately.