Cook pork for about 3 minutes per side or to desired doneness. If you use thick chops bring them to room temperature before you cook them. Cook shallot until soft about 2 minutes then add pear and cook until slightly soft about 2 more minutes stirring constantly. The sauce took two minutes from prep to finish. Transfer pork chops to baking sheet in oven and cook for 10 minutes while preparing the sauce in the same pan.

Salt the pork chops well and let them sit at room temperature while you chop all the vegetables and the pear. Cover to keep warm and set aside. The pork chops probably could have benefited from a longer marinating time. Trim fat from pork. Remove to a serving plate cover with aluminum foil and let rest for a few minutes.

Add dates vinegar and broth to pan and bring to simmer. Remove chops from skillet. Rub mixture over pork. So with advanced planning you can marinate the pork chops the night before. In a 10 inch skillet heat oil over medium high heat.

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Reduce heat to medium low. Make sure you reserve the pear sauce to put on afterwards. In this quick saute vinegar and sugar are caramelized in the skillet forming a deep richly flavored base for the sauce. Cook chops 8 to 12 minutes or till chops are done 160 degree f and juices run clear turning once. Ready in under ten minutes this sauce turns basic pork chops into an entrée good enough for company.

Uncover top with the pear onion sauce and serve. I made the pear sauce 1 2 tbs of cinnamon and apple cider vinegar instead of pear juice and just cooked it down and smashed the pears didn t use the blender so it was slightly chunky and delicious. I used one thick cut boneless pork chop and divided it between two people added sauce when serving with brown rice. Warm pears on a cool section of the grill in the skillet while placing the pork chops over the hot part. Sprinkle chops with salt and pepper.

1 salt the pork chops and score the fat. Ginger adds a spicy note that plays against the mild pork and pear. We used fairly thin bone in pork chops for this recipe. Add pork and cook until well browned and cooked through about 4 minutes on each side. Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium high heat.

Heat remaining 1 teaspoon oil in a medium nonstick skillet over medium high heat. 1 salt the pork chops and score the fat. Uncover top with the pear onion sauce and serve. Reduce heat to medium low. Add dates vinegar and broth to pan and bring to simmer.

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Add pork and cook until well browned and cooked through about 4 minutes on each side. Salt the pork chops well and let them sit at room temperature while you chop all the vegetables and the pear. Cook pork for about 3 minutes per side or to desired doneness.