Name: Sauteed Pork Chops with Pears and Blue Cheese for Two
Total time: 45 min
Ingredients: 2 (8- to 10-ounce) bone-in rib or center-cut pork chops , ¾ to 1 inch thick, trimmed and brined if desired; Salt and pepper; 2 teaspoons vegetable oil; 1 pear , halved, cored, and cut into ¾-inch-thick wedges; ½ teaspoon sugar; ¾ cup chicken broth; 2 tablespoons unsalted butter , chilled; 2 teaspoons balsamic vinegar; 1 ounce blue cheese , crumbled (¼ cup)

Why This Recipe Works

The mild sweetness of caramelized pears and the pungent flavor of blue cheese provided a perfect foil for our rich, savory chops and offered a welcome balance of flavors and textures. We found that bone-in chops were the best choice for this recipe: The bone ensured that the meat stayed juicy and moist. A dual-heat approach—searing one side over medium-high heat and then turning down the heat to cook the second side—allowed the chops to develop nice browning without overcooking. Once the chops were cooked, we set them aside to rest and combined chicken broth, butter, and balsamic vinegar for a simple pan sauce that complemented our dish without overwhelming the other flavors.

Before You Begin

Bosc pears, a firm, russet-colored variety, work best in this recipe. For the boldest flavor, make sure to use an assertive blue cheese such as Gorgonzola or Roquefort. If the pork is enhanced (injected with a salt solution), do not brine. If brining the pork, do not season with salt in step 1. Serve with polenta or salad.

Instructions

Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and season with salt and pepper.

Heat 1 teaspoon oil in 10-inch skillet over medium-high heat until just smoking. Place chops in skillet and cook until well browned on first side, about 3 minutes. Flip chops, reduce heat to medium, and continue to cook until meat registers 145 degrees, 5 to 10 minutes longer; transfer to serving platter and tent with aluminum foil.

Toss pear wedges with sugar, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl. Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until shimmering.

Place pear wedges cut side down in skillet and cook until golden brown on both sides, 1 to 2 minutes per side. Stir in broth, scraping up any browned bits. Bring to simmer and cook until pears are softened, about 5 minutes. Transfer pears to platter with chops.

Stir any accumulated meat juices into sauce and simmer until slightly thickened, 1 to 2 minutes. Off heat, whisk in butter and vinegar and season with salt and pepper to taste. Pour sauce over chops and pear wedges, sprinkle with blue cheese, and serve.