Pork Loin Chops With Pear-and-Vidalia Pan Gravy

Pork Loin Chops With Pear-and-Vidalia Pan Gravy
Photo by Ralph Anderson

Ingredients

  • 2 teaspoons kosher salt
  • 2 Bartlett pears, peeled and diced (about 2 cups), divided
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon peanut oil
  • ¾ cup chicken broth
  • Garnish: sliced green onions
  • + 7 more ingredients
    • 1 ½ teaspoons freshly ground pepper
    • 6 (1-inch-thick) bone-in pork loin chops (about 4 lb.)
    • 1 large Vidalia onion, thinly sliced (about 1 1/2 cups)
    • 1 tablespoon dry sherry*
    • 1 tablespoon all-purpose flour
    • 1 teaspoon sherry vinegar**
    • 1 teaspoon all-purpose flour

1. Combine 1 Tbsp. flour, salt, and pepper in a small bowl. Sprinkle half of flour mixture on 1 side of each chop. 2. Cook chops, in batches, flour mixture sides down, in hot oil in a large skillet over medium-high heat 5 minutes or until browned. (Do not turn.) Sprinkle remaining flour mixture o...

View full recipe at My Recipes

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