"Fall Back" In Love With Pork Chops

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It's the time of the year where certain ingredients and flavors just taste so right. This plate consists of pork chops accompanied by sautéed pears and red onions, which all add up to a fabulous fall delight.

For the meat: One side of each chop was lightly brushed with extra virgin olive oil. Then, seasoned with salt, pepper, granulated garlic, freshly chopped rosemary and thyme, and finished with a touch of Morton & Basset ground allspice. (Allspice, also called "Jamaica Pepper", is a spice which is the dried, unripe berries of the pimento tree. The name allspice was coined by the English, who thought it combined the flavors of cinnamon, clove and nutmeg.) Next, I lightly coated the seasoned side of the pork in flour, placed the pork, floured side down, and repeat oil, seasoning and flouring. The meat was cooked in a bit of vegetable oil on medium/high heat, four minutes on each side.

Pears and Onions: One extra large or two medium red onions quartered then cut into 1/8's. Four Bosc pears, halved, quartered, cored, then cut into 1/8's (skin stays on). I added extra virgin olive oil to large pan. Once the oil was heated, I added a few tabs of butter. According to my eye, it was about 3 to 4 tbsp. Once butter melts, I add the pears and onions, season with salt, pepper and grate one whole nutmeg. Sauté and toss frequently, until pears are tender but not mushy, approximately 10 to 12 mins. Lastly, I sprinkled brown sugar (approx 2 tbsp) over the pan, cook another minute or two, plate next to the chops and serve immediately.