Entree: Italy – Maiale alle pere e aceto balsamico (Pork with pears and balsamic vinegar)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 4 bone-in pork chops, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 1 small shallot, finely chopped
- 2 medium pears, firm but ripe, cored and halved, approx. 8 oz (225 g) each
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (120 ml) low-sodium chicken stock
- 3 tbsp (45 ml) balsamic vinegar (preferably aged)
- 1 tsp (5 ml) honey or to taste
- 1 tsp (5 g) fresh thyme leaves, or 3 sprigs thyme
- 1 lb (450 g) asparagus, trimmed
- Kosher salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Pat the pork chops dry, season both sides with salt and pepper. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat until shimmering.
2. Sear the pork chops 3–4 minutes per side until a golden crust forms; reduce heat if they brown too quickly. Transfer chops to a plate and tent with foil.
3. In the same skillet, add remaining 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter. Add the shallot and cook 1–2 minutes until softened.
4. Add pear halves cut-side down and cook 2–3 minutes until lightly caramelized; flip and cook another 1 minute. Transfer pears to the plate with the chops.
5. Pour in the white wine to deglaze the pan, scraping up browned bits, then add the chicken stock, balsamic vinegar, honey, and thyme. Bring to a simmer and reduce by about one-third, about 4–6 minutes.
6. Stir in remaining 1 tbsp (14 g) butter to finish the sauce. Return pork chops and pears to the skillet, spooning sauce over them; simmer gently 3–5 minutes until chops reach 145°F (63°C) internal temperature.
7. Meanwhile, heat a separate skillet over medium heat, add a drizzle of olive oil, and sauté asparagus 4–6 minutes until tender-crisp; season with salt and pepper.
8. Remove chops from pan and rest 3–5 minutes. Serve pork chops topped with pear halves and spooned balsamic sauce, with sautéed asparagus on the side.