Seriously, folks. I made this for dinner tonight and had to share this recipe with you! Normally I like to stuff my pork chops with gorgonzola, but being on a budget I couldn't afford that fancy-shmancy cheese. I actually forgot I was making pork chops tonight so I didn't have any sauces or marinades lined up. That little oops-a-daisy resulted in this awesome on-the-fly recipe. Enjoy!
4 boneless, thin-cut pork chops
3 Tbsp. of butter
3 Tbsp. of brown sugar
1/2 Tbsp. of ground mustard
1 can of sliced pears in juice or light syrup
Garlic salt and pepper to taste (optional)
- Preheat your oven to 350 degrees F.
- In a skillet, melt your butter over medium-high heat.
- Once the skillet is nice and hot, and the butter is bubbling, toss in a couple pork chops (they should not be overlapping). Allow them to brown on one side for about 2 minutes, then flip and give them another 1-2 minutes to brown on the second side. I like to season them lightly with garlic salt and a little pepper.
- While the pork chops are browning/searing, drain your pears into a small bowl. Add to the pear juice the brown sugar and ground mustard, then mix well.
- After browning/searing the pork chops, place them in a 9x12 baking dish. It's ok for them to overlap a little. Then place the sliced pears so they're sitting atop the pork chops.
- Pour your juice-sugar-mustard sauce over the pork chops and pears, being sure to coat evenly. Then pop it in the oven and let it bake for 30-45 minutes. The pork chops should have an internal temperature of 160 degrees F.
- Finish it up by serving the pork chops with the pears on top, a little juice poured over it, and some brown sugar sprinkled on top.
Sounds good, hmm? Well it looks good, too! I only wish I'd had a little rosemary - I think it would've made a nice garnish. There are lots of ways you could serve this dish, but I chose to focus on the harvest-y flavors of the pears and serve a tossed salad, artisan cheese bread, and butternut squash ravioli that was tossed with butter, onion powder, and a little garlic salt.