Pork Loin Chops With Pear-and-Vidalia Pan Gravy

Ingredients

• 2 cups bartlett pears diced divided peeled
• 0.8 cup chicken broth 
• 1 tablespoon cooking sherry dry
• 1 tablespoon flour all-purpose
• 1 teaspoon flour all-purpose
• 6 servings garnish: green onions sliced
• 2 teaspoons kosher salt 
• 1 tablespoon vegetable oil; peanut oil preferred 
• 1.5 teaspoons pepper freshly ground
• 4 lb pork loin chops bone-in 1-inch-thick ()
• 6 servings salt and pepper to taste
• 1 teaspoon sherry vinegar 
• 2 tablespoons butter unsalted
• 1.5 cups vidalia onion thinly sliced

Equipment

• bowl
• frying pan
• oven
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Combine 1 Tbsp. flour, salt, and pepper in a small bowl.
2. Sprinkle half of flour mixture on 1 side of each chop.
3. Cook chops, in batches, flour mixture sides down, in hot oil in a large skillet over medium-high heat 5 minutes or until browned. (Do not turn.)
4. Sprinkle remaining flour mixture on top of each chop; turn chops over, and cook 5 minutes or until browned.
5. Transfer to an aluminum foil-lined broiler pan.
6. Bake chops at 425 for 7 minutes or until a meat thermometer inserted into thickest portion registers 15
7. Transfer chops to a platter, and keep warm. Reserve juices in broiler pan for later use.
8. Add butter, onion, and half of pears to skillet; cook over medium-low heat 8 minutes or until onion is tender, stirring to loosen particles from bottom of skillet.
9. Stir together broth and 1 tsp. flour in a small bowl. Stir broth mixture, sherry, vinegar, and reserved juices from chops into skillet; cook, stirring occasionally, 4 minutes or until liquid is reduced by half.
10. Remove from heat, and stir in remaining pears. Season with salt and pepper to taste. Spoon gravy over chops.
11. Garnish, if desired.
12. *1 Tbsp. port may be substituted.
13. **1 tsp. cider vinegar may be substituted.