Wednesday, November 3, 2010

Sautee'd Rosemary and Pear Pork Chops

This is a wonderful dish.  I was quite impressed with how well the balsamic vinaigrette dressing played in with the sauce.  It also helped to soften and tenderize the pork chops to the point that the meat literally fell off the bone.  And the simple seasoning of garlic and fresh rosemary (that I grew myself thank you very much) was just the perfect pairing for the pears.  Served with some sweet and fragrant Jasmine rice, this has just become one of our family favorite's.  Hopefully, it will become one of your family's too.

5 bone in center-cut pork chops
1/4 cup light balsamic vinaigrette dressing (divided)
2 cloves garlic (minced)
2 shallots (these are nice and mild)
1 tsp fresh rosemary (minced)
1 can pear halves (undrained)
extra virgin olive oil
salt/ pepper

-Heat a little oil in a large saucepan over medium-high heat.  Salt and pepper both sides of the pork chops; sautee 3-4 min's on each side or until you get a nice golden-brown crust.  Remove chops from pan and set aside.  Add in 3 tablespoons of the dressing along with the shallots, rosemary and garlic.  Sautee until softened.  Then, add in the remainder of the dressing, pears with juice and lastly the chops.  Cover and simmer over low heat for at least one hour (the longer the better!).  Occassionally checking and flipping pork chops.  Serve with the sauce over chops alongside some Jasmine rice and steamed vegetables.  Serves 5.  Enjoy!

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