Description
This Herb Crusted Honey Bourbon Pear Pork Chops recipe delivers a perfect balance of savory and sweet with juicy, tender pork chops crusted in fresh herbs and complemented by caramelized pears glazed in a luscious honey bourbon sauce. Ideal for an elegant weeknight dinner, it’s cooked seared in a skillet to a golden brown crust and finished in a rich, flavorful pan sauce.
Ingredients
Scale
Pork Chops
- 2 pork chops (1 inch, bone in)
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 2 teaspoons olive oil
- ½ teaspoon freshly ground black pepper
- 2 teaspoons fresh minced rosemary
- 2 teaspoons fresh minced thyme
Cooking
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Pears and Sauce
- 2 firm pears (pitted & halved, stems left on)
- ¼ cup fresh orange juice
- ¼ cup honey
- ¼ cup bourbon
- juice from 1 lemon
- 1 tablespoon unsalted butter
Instructions
- Prepare the Pork Chops: Pat the pork chops dry and season both sides evenly with granulated sugar and kosher salt. Let them rest for 30 minutes to allow the seasoning to penetrate the meat.
- Season with Herbs and Pepper: Brush each pork chop with 1 teaspoon olive oil on both sides. Sprinkle freshly ground black pepper, minced rosemary, and thyme over the chops. Gently rub the herbs into the meat to enhance flavor.
- Sear Pork Chops and Pears: Heat 2 tablespoons olive oil and 2 tablespoons butter in a medium skillet (preferably cast iron) over medium heat until the mixture shimmers. Carefully add the pork chops, spacing them apart in the pan, and place the pear halves flesh side down between them. Sear the chops for 5 minutes on the first side until golden brown.
- Flip and Cook: Flip the pork chops to the other side and cook for another 5 minutes until this side is also golden brown. Monitor the pears to ensure they caramelize to a deep honey color without burning. If they overcook, remove the pears to a plate.
- Check Doneness and Remove: Using a meat thermometer, check that the thickest part of the pork chops has reached 130°F for medium-rare to medium doneness. Remove the pork chops and pears from the pan and set aside on a plate.
- Make the Sauce: Lower the heat to low and add the orange juice, honey, lemon juice, and bourbon to the pan drippings. Whisk thoroughly while warming, then add the 1 tablespoon of unsalted butter and whisk until melted and sauce is smooth and glossy.
- Finish and Serve: Return the pork chops and pears to the pan to warm through in the sauce. Serve immediately, ideally paired with rice or roasted potatoes to complement the rich flavors.
- Enjoy: Savor this delightful combination of herb-crusted pork chops with a sweet and spirited honey bourbon pear glaze.
Notes
- Allowing the pork chops to rest with sugar and salt enhances flavor and tenderness.
- Use a cast iron skillet for best heat retention and searing quality.
- Monitor pears closely while cooking to prevent burning; remove early if necessary.
- Check pork temperature with an instant-read thermometer for perfect doneness.
- Serve with a simple starch like rice or roasted potatoes to soak up the sauce.
- Adjust bourbon quantity according to preference for alcohol intensity; it cooks off during sauce preparation.
