Wednesday, November 10, 2010

"Fall Back" In Love With Pork Chops

(click picture for larger view)

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.


  1. Mike is like the brock lesnar of cooking.. Naturally skilled, talented, shows great potential, and above all else.. a pure f'n beast in the kitchen.. Keep up the good work brother,

  2. This looks great,and I like the idea of pears "paired" up with haven't had a pork chops in ages...maybe I'll try this...where are my winter soups, Mikey?

  3. Well done Mike! So far this is my favorite dish along with the stuffed peppers. Pears are looking as juicy as the pork. I love the idea of nutmeg with the pork and the pears, or other nuts could be used too. You dish recalls a light version of the pork schnitzel. Nicely done mike! keep up the good work! and I hope to tried it some day. Greets