Entree: United States – Pan-Seared Bone-In Pork Chops with Balsamic-Poached Pears and Roasted Asparagus

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 bone-in pork chops, approx. 10 oz (284 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 3 firm pears, peeled, cored, and quartered, approx. 7–8 oz (200–225 g) each
- 1/3 cup (80 ml) balsamic vinegar
- 1/2 cup (120 ml) water
- 2 tbsp (30 g) brown sugar
- 1 small shallot, minced
- 1 clove garlic, smashed
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 lb (450 g) asparagus, trimmed
- 1 tbsp (15 ml) olive oil for asparagus
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss asparagus with 1 tbsp (15 ml) olive oil, salt, and pepper; spread in a single layer and roast 10–12 minutes until tender-crisp.
2. Meanwhile, heat 2 tbsp (30 ml) olive oil in a heavy skillet over medium-high heat. Season pork chops with salt and pepper and sear 4–5 minutes per side until deeply browned. Transfer chops to a plate and tent with foil to rest.
3. In the same skillet, reduce heat to medium and add 2 tbsp (28 g) unsalted butter. Add shallot and garlic and cook 1 minute until fragrant but not browned.
4. Add balsamic vinegar, water, and brown sugar, stirring to dissolve sugar and scraping up brown bits. Add pear quarters and simmer gently 6–8 minutes until pears are just tender and liquid reduces to a syrupy consistency.
5. Add chicken broth and simmer 2–3 minutes to meld flavors; taste and season with salt and pepper. Return pork chops to the skillet, spooning sauce and pears over them and warming through 2–3 minutes.
6. Plate pork chops topped with balsamic-poached pears and glaze, serve with roasted asparagus alongside, and sprinkle with chopped parsley if using.