I’ve said it before, I’ll say it again. Pork rocks! Especially with fruit. This time I paired pork chops with pears and shallots and practically licked the pan because it was so good.
This recipe was inspired by one in Bruce Aidells’ Great Meat Cookbook, which I got for Christmas this year and have enjoyed immensely. It is packed with delicious recipes, gorgeous pictures, and tons of useful information on understanding cuts of meat and the confusing terms you see on meat labels as well as different ways of preparing meat. Not strictly paleo, but there are plenty of grain and dairy free recipes and others that are easily adapted to be compatible with my diet. Definitely a must have for any carnivore’s cookbook shelf.
This recipe would taste fantastic with the baked potato and fennel recipe I recently posted!
Notes for healing diets:
- This recipe is Whole30 complaint, completely safe for people on the paleo autoimmune protocol (AIP), and Specific Carbohydrate Diet (SCD) legal.
- Unfortunately for people with FODMAP sensitivity, both pears and shallots are high in FODMAPs and may be problematic. You may want to try my recipe for cumin spiced pork chops with root vegetables instead.
Pork Chops with Pears Recipe
- 4 pork chops, about ½ inch thick
- Salt and freshly ground pepper
- 1 tablespoon fat of choice (I used bacon grease, but coconut oil would work also)
- 1 small shallot, finely chopped (about 2-3 tablespoons)
- 1 ripe pear
- 2 medjool dates, pits removed and finely chopped
- 3 tablespoons apple cider vinegar
- ¾ cup pork or chicken broth (preferably homemade)
- Place an empty metal baking sheet in the oven and turn on to 350 degrees, allowing it to preheat while completing the following steps.
- Sprinkle pork chops with salt and pepper.
- In heavy skillet over medium-high heat, heat fat. Sear pork chops for 3-4 minutes or until slightly browned. Flip and sear for 3-4 minutes on the other side.
- Transfer pork chops to baking sheet in oven and cook for 10 minutes, while preparing the sauce in the same pan.
- Reduce heat to medium-low. Cook shallot until soft (about 2 minutes), then add pear and cook until slightly soft (about 2 more minutes) – stirring constantly.
- Add dates, vinegar, and broth to pan and bring to simmer. Cook until the liquid becomes thick and syrupy, about 6 minutes.
- Season to taste with salt and pepper.
- Remove pork chops from oven, add any cooking juices that were released to the pan sauce and mix. Add pork chops to pan and coat with sauce.
- Serve each chop with pears spooned over top
Shared on Paleo AIP Recipe Roundtable
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