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Pork Chops with Sautéed Pears_MidPage

Pork Chops with Sautéed Pears

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!
4.32 from 22 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Inactive time: 15 minutes
Total Time: 50 minutes
Servings: 4
Calories: 445kcal


  • 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


Prepare sauce:

  • 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.

To serve:

  • Divide the pears and spinach between plates and place a pork chop on top. Spoon more sauce over the entire dish. Enjoy!


Calories: 445kcal | Carbohydrates: 31g | Protein: 38g | Fat: 20g | Sodium: 199mg | Fiber: 6g | Sugar: 19g | Vitamin C: 9mg
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