Oven Braised Pork Chops With Red Onions and Pears

Oven Braised Pork Chops With Red Onions and Pears

INGREDIENTS:

     2 cups balsamic vinegar
     3 Tablespoons extra virgin olive oil
     6 cloves garlic, crushed
     4 12-ounce center-cut pork rib chops, about 1 ¼ -inches thick
     1 large red onion, cut into 8 wedges
     Salt and freshly ground black pepper
     2 Bosc pears, peeled, cored, and sliced into 8 wedges
     ¼ cup red wine vinegar
     2 Tablespoons honey



METHOD:

In a small saucepan, bring the balsamic vinegar to a boil over high heat. Adjust the heat to a gentle boil, and boil until the vinegar is syrupy and reduced to about 1/3 cup.

Preheat oven to 425°F. Heat the oil in a large, heavy skillet with a flame-proof handle over medium-high heat. Add the garlic and cook until brown, about 2 minutes. Add the pork chops and cook until the underside is browned, about 6 minutes. Remove and reserve the garlic. Flip the pork over, tuck the onion wedges into the pan, and continue cooking until the second side of the pork has browned, about 6 minutes. Season with salt and pepper. Add the pear.

In a small bowl, combine the red wine vinegar and honey. Pour into the skillet and bring to a vigorous boil. Return the garlic, and finish cooking in the oven until the onions and pears are tender and the juices from the pork are a rich, syrupy dark brown, about 20 to 30 minutes. Turn the pork once or twice while in the oven.

To serve, place a pork chop in the center of each plate. Top with the onions and pears and the pan juices. Drizzle with the balsamic vinegar around the edges.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 10 minutes

Cook time: 30 minutes

Round Out the Meal:
With apple sauce.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Pinot Noir.