"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Oven-Braised Pork Chops With Red Onions And Pears Recipe

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This recipe for Oven-Braised Pork Chops With Red Onions And Pears, by , is from The Maniatty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Maniatty
Added: Sunday, November 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 T. extra-virgin olive oil
6 cloves garlic, peeled
4 to 6 center-cut pork rib chops, each about 12oz. and 1 1/4 in. thick
1 large red onion, cut through core into 8 wedges
salt
fresh ground pepper
2 ripe but firm pears, cored, and each cut into 8 wedges ( apples also work)
1/2 c. red-wine vinegar (Jill uses white balsamic)
4 T. honey

Directions:
Directions:
Preheat oven to 425. Heat oil in large, heavy, oven-proof, cast-iron skillet, over medium heat. Whack the garlic cloves with flat side of knife and scatter them over oil. Cook, shaking skillet, until browned, about 2 minutes. Lay pork chops in and cook until underside is browned, about 6 minutes. Remove and reserve garlic if it's more than deep golden brown before chops are fully browned. Turn the chops and tuck the onion wedges into the pan, and continue cooking until the second side of chops are browned, about 6 minutes. Season with salt and pepper. About half way through browning the second side, tuck the pear wedges in between the chops.
In a small bowl stir together the vinegar and honey until the honey is dissolved. Pour the vinegar-honey mixture into the skillet and bring to a vigorous boil. Return the garlic if it was removed. Place skillet in oven and roast until onions and pears are tender and juices from the pork are a rich syrupy dark brown, about 30 minutes. Once or twice during roasting turn chops and redistribute the onions and pears. Remove skillet from oven when done.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Jill serves this with mashed potatoes and some roasted vegetables. Steve and Simeon and Jackie Burke love this meal!

 

 

 

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