If you are like me, you are used to pork chops being cooked all the way through, so there is no pink center. Add back in the pears and shallots for the last few minutes. Cook until your pork chops have reached an internal temperature of 145✯. Now that your pork chops have a nice, crisp outer layer, you will pour in the apple juice, honey and sage and allow it to simmer for another 10-15 minutes, spooning the sauce over the pork chops. Flip the pork chops and repeat on the other side. Allow them to sear for about 5-7 minutes until a nice brown bark or crust has formed. ![]() Heat your pan over medium high heat and add in the olive oil, when it shimmers and moves freely around the pan, place your pork chops in the pan. Start by seasoning the pork chops on both sides with a generous amount of salt and pepper. Boneless can be substituted if you prefer. Also, for this recipe, I am using bone in pork chops. If you don’t have cast iron, no stress, grab your favorite large skillet and let’s get to cooking. I am a big fan of a good cast iron pan, they are easy to work with and add so much flavor to whatever you are cooking. Also, just a quick warning, shallots are major tear jerkers, they always make my eyes water when chopping!! If you haven’t cooked with shallots before, please give this one a try. Shallots are so complimentary to this dish, they add a subtle onion-garlic flavor. If they are too ripe they will become mushy and begin to fall apart. For this recipe you will be looking for pears that are more firm than ripe.
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