posted by Ann Sanders 12-07-102 10:42 AM
Spiced Pork Chops with Sauteed Pears
2 firm but near ripe pears, Bartlett, Anjou, Comice
4 boneless center-cut port chops (about 1 1/2bs.)
1 tablespoon ground cumin
kosher salt and freshly ground black pepper
2 tablespoons olive oil
3/4 cup apple cider
2 tablespoons cider vinegar
Peal pears. Set them upright on their base and cut in 1/2 inch slices down though the length of the pear toward their base. Remove any seeds from the slices; you should have about 8 slices 1/2 inch thick.
Sprinkle the chops with cumin and season well with salt and pepper. Heat oil in skillet over med-high heat. When it's very hot, add the pork chops and saute, moving then only to flip, until the pork is firm to the touch but still slightly springy, about 3 minutes per side. Transfer the pork to a plate, and tent with foil. Discard the oil, add the butter to the pan, and when it's foamy, add the pears.
Flipping once, cook the pears until both sides have a brown, caramelized exterior, about 3 minutes total. Transfer the pears to a plate.
Pour the apple cider and cider vinegar into the pan, scraping to remove any browned bits from the bottom. Simmer the cider mixture until it's reduced by half. Season the sauce with salt and pepper to taste. Divide the pear slices onto four plates, layer the pork chops on top, and spoon the sauce over it. Serve immediately.
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