This recipe for pork chops with sautéed pears has become a fan favorite because it’s easy and delicious! This pork and pears recipe will become an instant staple in your house!
This pork and pears recipe first appeared in my cookbook, The Weekly Meal Plan Cookbook. It has become a favorite among many of the readers. I think it’s the tangy, sweet, salty flavors combined with just how darn quick this meal is to throw together.
These pork chops with sautéed pears take only about 45 minutes to prepare, with 15 minutes inactive. Isn’t it nice when you can have dinner on the table in less than hour? I think so!
This pork and pears recipe uses thick, bone-in pork chops, red Anjou pears, and spinach. The sauce is made of just a few ingredients: whole grain mustard, low-sodium chicken stock, and brown sugar. You need fewer than 8 ingredients and before you know it, you’ll have a flavor-rich meal on the table.
How to Prepare Pork Chops with Sautéed Pears:
This recipe is ridiculously easy to prepare. Simply prepare the sauce by whisking together the stock, brown sugar, and mustard. Next, fry up the chops until golden brown all over. Sauté the pears and shallots until they begin to turn brown. Finally, add the sauce and toss the pork chops on top. Chuck the pan in the oven and bake until the pork chops reach temperature.
After you remove the pan from the oven, transfer the chops to a plate and cover and keep warm. Add the spinach to the pan and cook until wilted; it will only take a few minutes!
From there, it’s just a matter of serving it up!
Substitutions for this Pork and Pears Recipe:
You can easily make substitutions in this recipe – that’s what makes it so great!
- Pork Chops: Chicken breasts or thighs (adjust cook time, as needed), or use pressed, extra-firm tofu cut into thick slices
- Pears: Fuji or gala apples
- Spinach: Arugula or baby kale
- Shallots: Leeks or Vidalia onion
- Whole Grain Mustard: Dijon mustard
- Brown Sugar: Maple syrup or honey
Looking for more pork recipes? Check my archives!
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Pork Chops with Sautéed Pears
- Large ovenproof skillet or braising pan
- 1 cup low-sodium chicken stock
- 2 tablespoons whole-grain mustard
- 1 heaping tablespoon dark brown sugar
- 1 tablespoon cooking oil
- 4 thick bone-in pork chops
- 4 firm bosc or red d’anjou pears trimmed, cored, and cut into wedges
- 2 shallots peeled and cut into wedges
- 8 ounces fresh baby spinach
- Salt and pepper to taste
- In a bowl, prepare the sauce by whisking together the chicken stock, mustard, and brown sugar.
- Fry the pork chops: Preheat oven to 400ºF. Heat 1 tablespoon oil in a large, ovenproof skillet over medium-high heat until very hot. Add the pork chops and cook without moving for 5 minutes until well-browned. Flip and cook an additional 5 minutes until golden-brown. Do not overcrowd the pan, cook in batches if needed. Transfer the pork chops to a plate.
Cook the pears:
- Add the pears and shallots to skillet and cook for 1-2 minutes per side until the pears are golden brown all over. Season lightly with salt and pepper to taste. Pour the sauce over the pears and toss gently to coat. Turn off the heat and nestle the pork chops into the pears.
- Transfer the skillet or braising pot to the oven and bake for about 15 minutes or until an instant read thermometer reaches 140º-145ºF at the thickest part of the chop. (Note: Cooking time will vary depending on the thickness of the chop; begin checking the internal temperature after 10 minutes in the oven)
- Rest the pork chops and finish the dish: Carefully remove the skillet from the oven and transfer the pork chops to a plate to rest for 5 minutes.
Cook the Spinach:
- Meanwhile, carefully stir the spinach into the pears until wilted. If necessary, put the skillet on low-heat on the stove, but the skillet should be warm enough that the spinach wilts with no additional heat. Taste and season to your preference with salt and pepper.
- Divide the pears and spinach between plates and place a pork chop on top. Spoon more sauce over the entire dish. Enjoy!
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