Pork Chops W Pears Leeks Ginger
Tender, juicy pork chops meet a medley of sweet pears, delicate leeks, and fragrant fresh ginger in this harmonious skillet recipe that's perfect for weeknights or special occasions. Searing the bone-in pork chops creates a golden crust, while the combination of chicken broth, honey, and a splash of zesty lemon juice forms a luscious, slightly tangy sauce that perfectly complements the savory chops. The sautéed pears and leeks add layers of sweetness and earthiness, enhanced by a hint of thyme for a comforting, elegant touch. Ready in just 45 minutes, this dish is easy to prepare yet impressively refined, ideal for serving with mashed potatoes or crusty bread to soak up every flavorful bite. Perfect for fans of seasonal ingredients and hearty skillet meals, this recipe brings a restaurant-quality dining experience straight to your table.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 pieces ripe pears, sliced
- 2 pieces leeks, white and light green parts only, sliced into rounds
- 1 tablespoon fresh ginger, grated
- 1 cup chicken broth
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon juice
Instructions
Season the pork chops on both sides with salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the pork chops for 3-4 minutes on each side until golden brown. Remove them from the skillet and set aside.
Reduce the heat to medium. Add the remaining olive oil and butter to the skillet.
Add the sliced leeks and cook for 2-3 minutes, stirring occasionally, until they begin to soften.
Stir in the grated ginger and cook for an additional minute, until fragrant.
Add the sliced pears to the skillet and cook for 2-3 minutes, until they start to soften slightly.
Pour in the chicken broth, honey, and lemon juice, stirring to combine. Sprinkle in the fresh thyme leaves.
Bring the mixture to a simmer and return the pork chops to the skillet. Spoon some of the sauce and pears over the chops.
Cover the skillet with a lid and cook for 10-12 minutes, or until the pork chops are cooked through (internal temperature of 145°F or 63°C).
Taste the sauce and adjust seasoning with salt and pepper as needed.
Serve the pork chops hot, topped with the pears, leeks, and sauce. Garnish with extra thyme leaves if desired.
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 52.8 g | ||
| Protein | 198.9 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3474 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
