pan seared pork chops with pear mostarda

1 Jan

We had some pears and some pork. This recipe seemed like a good idea 🙂 and it was. The mixture of pears and pork and spices was really good! Yum!


pan seared pork chops with pear mostarda
adapted from recipegirl

1/2 teaspoon fennel seeds (didn’t have any)
1/2 teaspoon ground pepper
2 teaspoons kosher salt
1 teaspoon light brown sugar

4 center cut pork chops, 10 to 12 ounces each
1 tablespoon olive oil

2 tablespoons olive oil
1/2 medium onion, diced
2 Pears, diced half-inch cubes
1/4 cup honey
1 teaspoon mustard powder
2 tablespoons balsamic vinegar
1 teaspoon salt
a few cranks of black pepper
1 cup spinach for serving

1. Mix spices. Rub spice mixture all over pork chops and let them sit at room temperature for 15 minutes.

2. Prepare the chops: Preheat the oven to 375 degrees. Preheat a cast iron skillet to medium-high heat on the stove. Add 1 tablespoon olive oil. Add the chops to the skillet and sear 4 to 5 minutes on each side, turning down heat to medium if necessary. Flip again and transfer to the oven for 4 to 5 minutes, until cooked to desired doneness (145 degrees is considered safe for serving, but the temperature will continue to rise 5 or so degrees as the chops rest so keep this in mind). Let the chops rest while you prepare the mostarda.

3. Prepare the mostarda: In a large skillet (I used nonstick) on medium heat, add the olive oil and then the onion. Cook the onions until they begin to soften (4 to 5 minutes), then add the pears along with the honey, mustard, vinegar, salt and pepper. Turn heat to low and let simmer for about 5 minutes. Add a splash of water if the pan becomes too dehydrated. Set aside to cool a bit.

4. For serving: Toss the mostarda with the spinach. Set a pork chop on each plate and top with the mostarda. Serve immediately.


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