Who doesn’t love a good pork chop for dinner? They’re super easy and super delicious. They’re especially delicious with whiskied pears and thyme on top. Sweet, salty and pork-y. The pears and thyme add a nice taste of fall and the whiskey adds just the right amount of boozy flavor.
It’s one of those get-home-late-and-throw-down-dinner-in-20-minutes kind of recipes. If you’re weirded out by combining fruit and pork products, you shouldn’t be. Lots of barbecue sauces and glazes are sweet and fruit-based. It’s just plain good.
Related: Pork and Apple Pot Pie
1 tbsp. canola oil
salt & pepper
2 butterflied pork chops (on the thin side – 1 chop should be the serving size for one person)
2 Bosc pears, peeled and sliced
1/2 cup chicken stock
1 tbsp. fresh thyme leaves
1 tbsp. lemon juice
1 tbsp. whiskey
salt to taste
Set a large skillet over medium-high heat. When it’s good and hot, begin heating the oil and season the pork chops with salt and pepper on both sides. Place chops in the skillet and cook them, undisturbed, for 2 minutes on each side. Remove the chops to a plate.
Reduce the heat to medium-low, remove the skillet from the burner and add the chicken stock. Use a wooden spoon to deglaze, or scrape the nice browned bits from the bottom of the pan. Add the pears, thyme, lemon juice and whiskey and cook for about 5 minutes, or until the pears caramelize and become soft. Salt to taste (depends on your chicken stock).
Remove the skillet from the heat and add the pork chops back in, flipping them so that they become coated in the sauce. Serve each chop covered with a nice heap of pears and a drizzle of sauce from the pan.
Makes 2 servings.