Pork Chops with Pear Sauce and Sautéed Endive

Mostly I eat chicken but occasionally I’ve have some pork and I find it difficult to find creative ways to cook it, a plain pork chop can be so boring. Here’s one I adjusted from one I found online. I added the endive which goes great with both the pork chop and the pear sauce.

First, make a batch of pear sauce (see recipe under sauces) except instead of adding the ginger, add 1/2 teaspoon of cinnamon and 1/4 teaspoon of allspice (per cup of pear sauce/about 1 pear). Additionally, add about 1 tablespoon of date syrup (or 2 teaspoons of honey or agave nectar).

In a 10″ skillet, heat over medium high:

1 tablespoon olive oil

Blot dry:

2 1″ thick pork chops (or a little thinner or thicker if preferred just adjust the cooking time)

Season with salt, pepper, and garlic powder (granulated works best). Add to the hot oil and sear on each side (about 1-2 minutes per side) then reduce heat to medium low and cook, uncovered, for about 5-6 minutes per side or until the pork is firm to the touch. Set aside and let sit off the heat for approximately 10 minutes to rest.

While the pork rests, heat in 12″ skillet over medium heat:

1 tablespoon olive oil

Add:

1/2 medium sweet onion, dice

6-8 medium to large endive (slice off the lower stem end and then quarter)

Season with salt, pepper, and garlic powder then cook stirring occasionally so that the onion doesn’t burn. After about 3-4 minutes, reduce heat to medium low and cover so that the lower cores of the endive soften and continue cooking for another 3-4 minutes or until the endive cores are softened.

If you’ve premade the pear sauce as I did, heat in a small pot until hot. Pour half the mixture (about 1/2 cup) over each pork chop. Serves 2.

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