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