Pan-Seared Pork Chops with Peach and Pear Pan Sauce

The perfect recipe for the season.

As the days grow shorter, there’s a subtle hint of autumn in the air. In some parts of the country the temperatures have already cooled, though where we are it’s still unseasonably warm.

Last night’s dinner was an impromptu meal with a touch of fall. We arrived home late from after-school activities and the only meat I had on hand was bone-in pork chops I’d picked up from Pete at Personal Gourmet Foods.

I was inspired by a classic French combination of pork chops and sautéed apples, but with no apples available I used the few remaining peaches and some pears. The fruit blended beautifully into a sweet-tangy sauce that even my nine-year-old approved.

A simple green salad made the perfect side.

Pork Chops with Peaches and Pears Sauce

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Author: Giangi Townsend

A warm, seasonal dish perfect for early autumn dinners.

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Ingredients

• 3 pears, peeled and cut into small pieces
• 5 peaches, peeled and cut into small pieces
• 1/4 cup dried cranberries
• Juice of 1 lime (or key lime)
• 1/4 cup red onion, chopped
• 1 tbsp brown sugar
• 2 tbsps unsalted butter
• 6 ounces bone-in pork chops (about 2 medium chops)

Instructions

1. In a medium skillet over medium heat, warm a drizzle of olive oil and sauté the chopped red onion until translucent. Add the peaches, pears and dried cranberries and cook for about 5 minutes, stirring occasionally.
2. Stir in the butter, brown sugar and lime juice. Reduce the heat to medium-low and simmer gently. Season with salt and pepper to taste. Keep warm while you cook the pork chops.
3. Pat the pork chops dry and season both sides with salt and pepper. In a large skillet, heat a light coating of oil over medium-high heat. Sear the chops until nicely browned on each side and slightly springy to the touch, about 8–10 minutes total depending on thickness.
4. Serve the pork chops hot with the peach-and-pear sauce spooned over them or passed on the side.

Nutrition

Calories: 309 kcal |
Carbohydrates: 50 g |
Protein: 11 g |
Fat: 9 g |
Saturated Fat: 4 g |
Cholesterol: 43 mg |
Sodium: 24 mg |
Potassium: 701 mg |
Fiber: 8 g |
Sugar: 37 g |
Vitamin A: 820 IU |
Vitamin C: 23.8 mg |
Calcium: 32 mg |
Iron: 1 mg

Giangi’s Kitchen provides estimated nutritional information; these figures are not calculated by a registered dietitian.

• Course: Dinners, Pork
• Cuisine: French
• Type: Under 45 minutes