Braised Pork Chops With Pears And Onions Recipe
Ingredients
| Butter/Margarine | 1 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| 4 pork chops, about 3/4 inch thick | ||
| 2 medium-size yellow onions, peeled and sliced | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 2 medium-size firm, ripe pears, peeled, cored, and cut into 1/4-inch slices | ||
Directions
1. Preheat the oven to 350°F. In a heavy 12-inch skillet with an ovenproof handle and a cover, heat the butter and oil over moderately high heat for about 1 minute. Add the pork chops and cook, uncovered, for 4 minutes on each side, or until browned. Remove the chops to a platter and set aside.
2. Reduce the heat to moderate, add the onions to the skillet, and cook, uncovered, for 5 minutes, or until soft. Spoon the onions over the chops. Add the wine and boil for 1 minute, scraping up any brown bits stuck to the skillet. Stir in the chicken broth, salt, and pepper.
3. Return the chops and onions to the skillet, and arrange the sliced pears on top. Bake, covered, for 40 minutes, or until the chops are tender and cooked through. Check occasionally and add a bit of water if the liquid is evaporating. Serve with sweet potatoes or winter squash and with Zucchini Patties.
2. Reduce the heat to moderate, add the onions to the skillet, and cook, uncovered, for 5 minutes, or until soft. Spoon the onions over the chops. Add the wine and boil for 1 minute, scraping up any brown bits stuck to the skillet. Stir in the chicken broth, salt, and pepper.
3. Return the chops and onions to the skillet, and arrange the sliced pears on top. Bake, covered, for 40 minutes, or until the chops are tender and cooked through. Check occasionally and add a bit of water if the liquid is evaporating. Serve with sweet potatoes or winter squash and with Zucchini Patties.
Chef
