Well, now, listen up, I’m gonna tell ya a real tasty way to make them pork chops you’ve got sittin’ in the fridge. You know, pork and apples, that’s a classic, right? But today, I’m here to tell ya to try something a little different—how ‘bout pork chops with pear glaze? Sounds fancy, don’t it? But it’s as simple as makin’ pie, I swear!
So first off, you wanna get yourself some good, thick pork chops. Now, I ain’t talkin’ about them thin little things, I mean the ones with the bone still in ‘em. Bone-in pork chops are the way to go if you want ‘em to stay nice and juicy. If you just go and get them boneless ones, well, you might end up with a dry mess, and nobody wants that, do they?
Alright, so once you’ve got your pork chops ready, you need to season ‘em up good. Just sprinkle some salt and pepper on both sides. Don’t go crazy, just enough to bring out that flavor. If you like a little kick, maybe throw on a bit of garlic powder or something—up to you, really.
Now, let’s get to the good part—the pear glaze. You can use fresh pears, or if you’re in a pinch, some canned ones will do the trick. You wanna peel the pears and chop ‘em up into small pieces. Stick ‘em in a pot with a bit of water and let ‘em cook down. Keep an eye on it, don’t want it burnin’. Once the pears are soft, mash ‘em up real good. Then, add a spoonful of mustard—yep, mustard! It gives it a little tang and helps balance out all that sweetness from the pears. Stir it all together, and you’ve got yourself a nice thick pear glaze ready for the chops.
Now, before you start cookin’ them chops, make sure your oven’s heated up to about 375°F. Heat a big ol’ skillet on the stove with a little bit of oil. You don’t need much—just enough to get ‘em a nice golden brown on both sides. Sear ‘em for about 3-4 minutes on each side, then pop that skillet right in the oven. Let ‘em bake for around 15-20 minutes, or until the pork reaches 145°F. This here’s important—if you cook ‘em too long, they’re gonna get tough, and we don’t want that! Once they’re done, take ‘em out, but don’t be rushin’—let ‘em rest for about 5 minutes. This helps all them juices stay inside the meat, so when you cut into ‘em, it’s nice and tender.
While them chops are restin’, you can warm up your pear glaze on the stove if it’s cooled off too much. Just give it a little heat, and then it’s ready to go. Now, all you gotta do is drizzle that sweet pear goodness over the top of your pork chops, and you’re in for a real treat!
If you’re feelin’ fancy, you can serve ‘em up with some roasted veggies or mashed potatoes on the side. But even if you just have the pork chops with that pear glaze, you’re still gonna be eatin’ like a king!
So, there you go—pork chops with pear glaze, nice and simple. Trust me, once you try it, you’ll never go back to the regular ol’ pork chops again. Give it a shot next time you’re in the kitchen. Happy cookin’, folks!
Tags：[pork chops, pear glaze, pork recipe, mustard glaze, easy dinner, fall recipes, bone-in pork chops, tender pork]
