Pork with pears









  • 5 Tablespoons unsalted butter
  • 3 Bosc pears, peeled, cored and quartered
  • 1 lb. boneless pork chops
  • 1/2 cup sliced shallots
  • 1/2 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup fresh apple cider
  • 3 tablespoon fresh thyme(chopped thin)
  • 1/3 cup heavy cream
  • 1 tablespoon Dijon mustard

Season pork generously with salt and pepper, then dredge in flour.  Set aside.


In a large skillet melt butter over medium-high heat.  Add pears and saute until lightly browned on all sides; remove from pan.

016Add pork and shallots to the same pan, sauteing for 2 minutes on each side; remove from pan.


Combine broth, cider, mustard and cream; add to the pan and deglaze.  Bring to a boil.  Boil until reduced by half, about 4 minutes. Add thyme.

Return pears and pork to the pan (pork on the bottom) along with any accumulated juices.  Boil until thicker, about 4-6 minutes.  (The sauce will also thicken a bit when it’s removed from the heat.)  Season with salt and pepper before serving.

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