Makes four servings
Prep time: 20 minutes
Cook time: 15 minutes
- 4 bone-in pork chops, ¾ to 1 inch thick
- Salt and freshly ground pepper to taste
- 2 tsp. high-heat cooking oil, such as sunflower or safflower, or pasture-fed lard
- 1 tbs. minced shallot
- 1 tbs. minced gingerroot
- 2 pears (Bosc, Anjou, or Bartlett), cored and sliced into eighths
- 4 tbs. pomegranate juice
- 2 tbs. port (or you can substitute an additional 2 tbs. pomegranate juice)
- 4 tbs. chilled unsalted butter
- 1 cup fresh pomegranate seeds
Preheat oven to 250 degrees F. (You will allow the seared pork chops to rest here while you prepare the pan sauce later.) Preheat a large skillet with a heavy bottom (a cast-iron pan works well) over medium heat. Add oil to pan.
Season the pork chops on both sides with salt and pepper and add to the heated skillet, searing for two to three minutes on each side. When the chops’ interior temperature reads 145 degrees F, remove them from the pan and transfer to a baking sheet. Place in oven to rest while you make the pan sauce.
To prepare the pan sauce, first add the minced shallot to the heated pan and cook for about a minute until it begins to turn golden brown. Then add the ginger and pear slices, and sauté until they are just tender. Add the pomegranate juice and port; simmer and reduce the liquid to half. Remove the pan from the heat and swirl in the chilled butter, one tablespoon at a time until the sauce has thickened a bit. Stir in the pomegranate seeds.
Place a pork chop on each plate and divide the pear-and-pomegranate sauce over each chop to serve.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors