Pork Chops & Pear Pan Sauce with Roasted Potatoes, Brussels & Onion
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Pork Chops & Pear Pan Sauce

with Roasted Potatoes, Brussels & Onion

35 MIN
2 Servings
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From the Test Kitchen

A topping of sweet pear cooked with honey and piquant mustard transforms this simple seared pork into a perfect comfort meal—complete with a robust trio of roasted potatoes, red onion, and brussels sprouts.
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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Pork Chops & Pear Pan Sauce with Roasted Potatoes, Brussels & Onion
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ¾ lb Potatoes
  • ½ lb Brussels Sprouts
  • 1 Red Onion
  • 1 Pear
  • 1 oz Salted Butter
  • 1 Tbsp Dijon Mustard
  • 2 tsps Honey
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Core and small dice the pear. In a bowl, whisk together the mustard, honey, and 1/4 cup of water; season with salt and pepper.

Roast the vegetables
2 Roast the vegetables

Line a sheet pan with foil. Place the diced potatoes, halved brussels sprouts, and onion wedges on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Finish the sauce & serve your dish
4 Finish the sauce & serve your dish

While the pork rests, to the pan of reserved fond, add the diced pear and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce. Enjoy!

Tips from Home Chefs

Prepare the ingredients & start the sauce
1 Prepare the ingredients & start the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Core and small dice the pear. In a bowl, whisk together the mustard, honey, and 1/4 cup of water; season with salt and pepper.

2 Roast the vegetables

Line a sheet pan with foil. Place the diced potatoes, halved brussels sprouts, and onion wedges on the foil. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the pork
3 Cook the pork

Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

4 Finish the sauce & serve your dish

While the pork rests, to the pan of reserved fond, add the diced pear and sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring constantly and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce. Enjoy!

Finish the sauce & serve your dish
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