Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pork Chops with Potatoes and Pears
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- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 36 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 147 milligrams
- Sodium
- 655 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 49 grams
This skillet pork chop dinner is loaded with punchy sweet and sour flavor. Pork chops are quickly pan roasted, then a mixture of potatoes, pears, vinegar and sage are simmered together to make a colorful, hearty and healthful full-flavored side.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 36 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 147 milligrams
- Sodium
- 655 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 3 grams
- Sugar
- 7 grams
- Protein
- 49 grams
Ingredients
Directions
- Put the potatoes in a medium saucepan, cover with water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 10 to 12 minutes. Drain and set aside.
- Meanwhile, season the pork chops with salt and pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the pork and cook until well browned, 2 to 3 minutes per side. Remove to a plate and cover loosely with foil to keep warm.
- Add the remaining 2 tablespoons vegetable oil, the bacon, shallots and pear to the skillet. Cook, tossing occasionally, until golden brown, 3 to 4 minutes. Add the vinegar and sage and cook, stirring and scraping up any browned bits, until the vinegar is reduced by about two-thirds, about 2 minutes. Add the chicken broth and potatoes and simmer until the liquid is reduced by about half, 3 to 5 minutes; season with salt.
- Divide the pork among plates. Add any juices from the plate to the skillet. Spoon the vegetables and sauce over and around the pork and sprinkle with the parsley.
