Juicy pork chops are topped with pears in an orange and sage sauce and served in a pan with spicy mustard greens for a healthy dinner.
Pork chops and pears with mustard greens
Boneless pork chops are cooked on the stove with sweet D’Anjou pears in fresh orange juice and sage sauce. The sautéed mustard greens with garlic and crushed red pepper is a nice alternative to spinach with its strong, light taste. The sweetness of the pears offsets the sharpness of the greens, but you can also reduce the red pepper if you want a milder meal. For more hearty pear recipes, try this kale and butternut pumpkin salad with pears and almonds and stuffed chicken with ham, pears and brie.
If you prefer other greens, you can use spinach or Swiss chard here instead.
How to cook pork chops on the stove
To ensure even cooking, do not cook the pork chops straight out of the refrigerator. Pull them out about 20 to 30 minutes beforehand and season the chops with salt and pepper for juicy meat with enhanced flavor.
Boneless pork chops in the middle cook pretty quickly, so make sure they are near the end. To test the degree of doneness, hold the chop with pliers for stability reasons and insert an immediately readable thermometer into the side of the chop up to the middle. The temperature should be 145 ° F.
Swap mustard greens for baby spinach or kale. If you’re not a fan of heat, reduce the crushed red pepper to 1/4 teaspoon. For a more piquant taste, sprinkle the greens with a little vinegar before serving. Malt, apple cider, or balsamic vinegar are good choices.
More Pork Chop Recipes You’ll Love:
Pork chops and pears with spicy mustard greens
Preparation time: 10 min
Cooking time: 15th min
Total time: 25th min
Juicy pork chops are topped with pears in an orange and sage sauce and served with spicy mustard greens for a healthy dinner.
1/4 teaspoon kosher salt, plus more to tasteblack pepper to taste4th Boneless pork chops cut in half, freed from excess fat, 6 ounces, each about 3/4-inch thick 1 lb Mustard green, or spinach, Swiss chard, etc.1 tablespoon olive oil, divided2 large Garlic cloves, chopped1/2 teaspoon crushed red pepper1 1/2 medium firm D’Anjou pears, cut into 16 wedges1/4 Cup fresh orange juice4th medium fresh sage leaves, thinly cut
Season the pork chops with salt and black pepper. Put aside.
Cut the stems from the green and discard them. Fill a large bowl with water, completely submerge the leaves, and stir gently. Lift the greens out of the water and place in a colander.
Empty the water from the bowl and repeat the process to make sure all of the sand is washed off the green. Do not shake off the excess water.
Cut the green across into wide ribbons (about 2 1/2 inches).
Heat olive oil in a large pan on medium heat, add garlic and cook for 1 minute while stirring.
Add vegetables and crushed red pepper and continue cooking, stirring occasionally, until wilted and excess moisture has evaporated and the greens are tender (8-10 minutes).
Place on a serving platter and keep warm.
Heat the remaining 2 teaspoons of olive oil in a large non-stick pan over medium-high heat.
Add pork chops and cook until the bottom is golden brown, about 3 minutes.
Turn the chops over and reduce the heat to medium. Continue cooking until done (145 ° F), another 6 minutes.
Put on a plate and keep warm.
Reduce the heat in the pan to medium-low and add pears in a single layer.
Cook until golden, turn once, about 2 minutes per side. Add orange juice, 3 tablespoons of water and sage.
Stir to loosen the browned parts from the bottom of the pan. Add pork chops and accumulated juices from the plate back to the pan and let simmer for 1 minute before removing from heat.
Serve pork chops with pears and pan juices, as well as next to the vegetables.
Portion: 1Pork chop and 1/3 cup vegetables, Calories: 372kcal, Carbohydrates: 12.5G, Protein: 39G, Fat: 17.5G, Saturated fatty acids: 5G, Cholesterol: 105mg, Sodium: 171mg, Fiber: 4thG, Sugar: 9G
Blue Smart Points: 7th
Green Smart Points: 7th
Purple Smart Points: 7th
Keywords: Boneless pork chops, pork and pears
Posted March 11, 2021 by Gina
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