Description
Pan seared juicy pork chops with pears in brown butter and herbs.
Ingredients
Scale
- 4 tablespoons ghee, divided
- Sea Salt (2-4 teaspoons. One teaspoon per pound meat)
- Freshly ground Pepper (1/2 teaspoon)
- 2 – 4 center cut, bone-in pork chops (3/4 in thick, about 1 pound each)
- 2 Bartlett pears, peeled and diced
- 2 garlic cloves, smashed
- 3 sprigs of thyme
- 1 sprig of rosemary
- 1 teaspoon sugar (optional)
- 1/4 cup of water
- Pinch of cinnamon
- Pinch of cayenne
- Squeeze of lemon juice
Instructions
- Season the pork chops with salt and pepper on both sides (about one teaspoon salt for each pound of pork) and set aside for 30 minutes to 4 hours.
- While the pork brines, prep your pears.
- Melt 2 tablespoons ghee in a saucepan over medium high and add in the pears, a pinch of salt, garlic, thyme, rosemary, and sugar (if using), a pinch of cinnamon and cayenne pepper. Cook for 5 minutes and add in the water. Bring heat to low and let simmer while you cook the pork.
- Melt 2 tablespoons of ghee in a wide skillet over medium high. Let the pan heat up until ghee is shimmering. Add in pork and sear for 1 minute. Flip and sear for another minute. Continue flipping and cooking for about a minute on each side for about 8 minutes or until center reaches 140. Remove from heat and let the pork rest on cutting board for 5 minutes. Cut away the bone and slice the pork.
- Remove thyme, rosemary, and garlic from the pear butter mix and spoon over the chops