8 boneless pork chops, 1/2-inch thick, trimmed
1/2 tsp. kosher or sea salt
1/4 tsp. fresh ground pepper
1 Tbsp. of Chipotle Olive Oil ( or try Cayenne Olive Oil, Robust EVOO)
3 tablespoons finely sliced shallots
1/3 c. Maple Balsamic
1 1/2 c. water
1 c. Cinnamon Pear Dark Balsamic
1 - 3" sprig fresh thyme
1 ripe pear (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch pieces (apples can be substituted by reducing the poaching time to 20 minutes)
Thyme Poached Pears
Bring water, balsamic to a simmer in a 2- to 2 1/2-quart saucepan. Add the pears and sprig of thyme. Simmer, gently stirring once or twice, until pears are tender, about 35 minutes. Discard the thyme sprig, drain quince in a sieve set over a bowl and reserve for pan sauce.
Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the Chipotle olive oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Add the strained poached pears to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.
To serve, ladle the pan sauce and pears over the pork chops. Serves 4
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- Tags: Cayenne Olive Oil, Chipotle Olive Oil, Cinnamon Pear Balsamic Vinegar, Main, Maple Balsamic Vinegar, Pork, Robust EVOO