Nutritionist's Pick

Pork Chops & Roasted Vegetables

with Pear & Maple-Mustard Pan Sauce

35 MIN

2 Servings

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From the Test Kitchen

To top simply seared pork chops, you’ll make a sophisticated pan sauce that highlights juicy pear, fresh sage, sweet maple syrup, and dijon mustard—quickly married together in the savory fond created from cooking the pork.
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Nutrition

PER SERVING
Calories

520 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Center-Cut Pork Chops
½ lb Brussels Sprouts
¾ lb Carrots
1 Pear
1 bunch Sage
1 Tbsp Dijon Mustard
2 Tbsps Maple Syrup

step-by-step

instructions

Cook Along

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. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Core and medium dice the pear. Pick the sage leaves off the stems; thinly slice the leaves. In a bowl, whisk together the mustard, maple syrup, and 1/4 cup of water; season with salt and pepper.

2 Roast the vegetables

Place the quartered brussels sprouts and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; 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.

3 Cook the pork & pear

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 and diced pear in an even layer. Cook, stirring the pear occasionally, 4 to 6 minutes, or until the pork is browned. Flip the pork and loosely cover the pan with foil. Cook, without stirring, 4 to 6 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the pear is softened. Turn off the heat. Leaving the pear in the pan, transfer the cooked pork to a cutting board; 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 cooked pear, add the sauce (carefully, as the liquid may splatter) and sliced sage leaves. Cook on medium-high, stirring frequently and scraping up any browned bits (or fond), 1 to 2 minutes, or until the pear is thoroughly coated. Turn off the heat. 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!