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Dinner Tonight: Pork Chops with Pear and Vidalia Pan Gravy

See full recipe on: Serious Eats



Ingredients

1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons all-purpose flour, divided
1 tablespoon peanut oil
4 thick pork chops, about 1 1/4-inch-thick
1 1/4 cups vidalia onions, thinly sliced, from about 1 large onion
1 cup bartlett pears, peeled, cored, trimmed, and diced, from about 2 large pears
2 tablespoons unsalted butter
3/4 cup chicken broth
1 tablespoon dry sherry, madeira, or tawny port
1 teaspoon sherry vinegar
1 bunch scallions, sliced on the bias

Nutrition 4 servings

Per Serving % Daily Value
Calories 501
Fat 27g 42%
Carbs 16g 5%
Protein 43g 87%
Fiber 3g 12%
Cholesterol 153mg 51%
Sodium 764mg 31%
     
Fat
Carbs
Protein

Preparation






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