Pork Chops And Pears With Spicy Mustard


Tender pork chops topped with pears in sage orange sauce and served with spicy mustard for a healthy dinner from one skillet.

Pork chops and pears
Pork chops and pears with mustard greens

Boneless chunks of pork are cooked on the stove with sweet dango pears in fresh orange juice and sage sauce. Sautéed mustard greens with garlic and ground paprika are a nice alternative to spinach, with their bold and bright taste. The sweetness of the pears balance the seasoning greens, but feel free to cut back on the red peppers if you crave a snack. For more delicious pear recipes, try this one Kale and walnut squash salad with pears and almonds And the Stuffed chicken prosciutto, pears, wild.

Pears in the pan

If you prefer to use other greens, you can use spinach or chard here instead.

How to cook pork chops on the stove

To ensure even cooking, do not cook pork chops directly from the refrigerator. Pull them out about 20-30 minutes before and season the slices with salt and pepper to get tender flesh with a strong flavor.

Center-sliced ​​boneless pork chops are cooked very quickly, so be sure to watch them almost done. To test maturity, hold the piece with tongs for stability and insert a fast-reading thermometer into the side of the piece to the center. The temperature should record 145 degrees Fahrenheit.

The differences:

  • Replace mustard greens with spinach or kale.
  • If you are not a fan of the heat, reduce the ground red pepper to 1/4 teaspoon.
  • For more flavor, sprinkle the greens with a little vinegar before serving. Barley, apple juice, and balsamic vinegar are all good options.

Pork chops and pears

More pork chop recipes you’ll love:

Pork Chops And Pears With Spicy Mustard

372 Callus 39 protein 12.5 Carbohydrates 17.5 Fats

Preparation time: 10 Accurate

Cooking time: 15th Accurate

Total time: 25 Accurate

Tender pork chops topped with pears in sage orange sauce and served with spicy mustard for a healthy dinner.

  • 1/4 small spoon Kosher saltAnd the Plus more as desired
  • Black pepper to taste
  • 4 Center cut pork chops boneless and chopped off the excess fatAnd the 6 ounces, 3/4-inch thick each
  • 1 fairy Mustard greenAnd the Or spinach, chard, etc.
  • 1 Tablespoon olive oilAnd the divided
  • 2 Large Garlic clovesAnd the section
  • 1/2 small spoon Crushed red pepper
  • 1 1/2 Mode D’Anjou pear companyAnd the Cut into 16 wedges
  • 1/4 Glass Fresh orange juice
  • 4 Mode Fresh sage leavesAnd the Thin slices
  • Season the pork chops with salt and black pepper to taste. Sit aside.

  • Cut the stems out of the greens and discard. Fill a large bowl with water, submerge the leaves completely, and stir gently. Lift the vegetables out of the water and put them in a colander.

  • Empty the water from the bowl and repeat the process to make sure all the sand has been rinsed out of the vegetables. Do not get rid of excess water.

  • Cut the greens crosswise into strips wide (about 2 1/2 inches).

  • Heat olive oil in a large frying pan over medium heat, add the garlic and cook, stirring, for one minute.

  • Add the vegetables and crushed red pepper and continue cooking, stirring occasionally, until wilted and excess moisture evaporates and the greens are tender, 8 to 10 minutes.

  • Transfer to a serving plate and keep hot.

  • Heat the remaining 2 teaspoons of olive oil in a large non-stick frying pan over medium-high heat.

  • Add pork chops and cook until the bottom is a golden brown side, about 3 minutes.

  • Turn the slices over and reduce the heat to medium and continue cooking until they are done (145 ° F), about another 6 minutes.

  • Transfer to plate and keep warm.

  • Reduce the skillet to medium-low heat and add the pears in a single layer.

  • Cook until golden, stirring once, about 2 minutes per side. Add orange juice, 3 tablespoons of water and sage.

  • My heart to loosen any brown parts from the bottom of the pan. Add the pork chops and any juices accumulated from the plate to the skillet and let it cook for one minute before removing it from the heat.

  • Serve the pork chops topped with pears and skillet juices, along with vegetables.

service: 1Pork chops 1/3 cup vegetableAnd the Calories: 372CaloriesAnd the Carbohydrates: 12.5GAnd the protein: 39GAnd the Fat: 17.5GAnd the Saturated fat: 5GAnd the Cholesterol: 105MgAnd the sodium: 171MgAnd the the basic: 4GAnd the sugar: 9G

Blue Smart Points: 7

Green Smart Points: 7

Purple Smart Dots: 7

Key words: Boneless Pork Chops, Pork And Pear

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