PORK CHOPS WITH CARAMELIZED PEARS, SHALLOTS & THYME

Serves: 4

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PORK CHOPS WITH CARAMELIZED PEARS, SHALLOTS & THYME

Cook time: 30 MinTotal time: 30 Min

Ingredients

FOR THE BRINE

• 2 cups water
• 2 tablespoons kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon peppercorns
• 2 bay leaves
• 1 teaspoon Dijon mustard
• 1 teaspoon vanilla extract or vanilla paste
• 4 bone-in thick-cut pork chops
• Salt and freshly ground pepper, to taste
• 2 tablespoons olive oil

FOR THE SAUCE

• 3 shallots, peeled and cut in quarters
• 4 Forelle or Bosc pears, cored and each cut into 8 wedges
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 4 sprigs of fresh thyme, leaves removed

Instructions

1. To make the brine, combine all of the ingredients in a large bowl. Whisk to dissolve the sugar and salt. Add the pork chops and allow them to brine for at least 30 minutes or up to 4 hours.
2. Preheat the oven to 400°F.
3. Remove the pork chops from the brine and pat dry. Season with salt and pepper. Heat the olive oil in a large sauté pan over medium-high heat until almost smoking. Add the chops and sear both sides, turning once, until well browned about 6 minutes total. Remove the pork chops to an ovenproof dish and place the chops in the oven to cook through. Roast until the pork chops are cooked through and register 140°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be about 6 minutes, depending on the thickness of the chops, and how cold they were at the start of cooking.
4. To make the sauce, add the shallots and pears to the pan and sauté over medium-high heat for 3 minutes, stirring often. Add the maple syrup and vinegar and bring to a simmer. Cook for 1 minute to reduce the sauce. Scatter the thyme leaves in the pan and return the pork chops to the pan to glaze them with the sauce.

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