Here is a quick dinner highlighting in-season pears that I picked up at the farmers' market this weekend. I was able to whip this together and have a delicious dinner on the table in 30 minutes. The recipe from the book, "Two's Company", calls for Anjou pears, but I had Bosc on hand and they were just fine. My pears were still pretty firm, but they softened up nicely when cooked. Since this is a properly proportioned meal and full of flavor, do yourself a favor and use the best ingredients you can get, especially the cut of pork. If you are serving more that 2, try this with a tenderloin. Just sprinkle with s&p, brown in the pan and finish off in the oven while the pears saute. What a great fall, cool weather meal, enjoy!
2 (4oz) boned center-cut loin pork chops ( about 3/4 inch thick) 1/2 tsp salt, divided 1/2 tsp cracked pepper, divided 2 tsp olive oil, divided 2 Anjou pears (about 1 pound), peeled, cored and cut in half 1/4 cup vodka or dry white wine 1 tbl chopped fresh chives 2 tsp grated lemon rind 1 tbl fresh lemon juice
Sprinkle chops with 1/4 tsp salt and 1/4 tsp pepper. Heat 1 tsp oil in a large non-stick skillet over medium heat. Add chops; saute 3 minutes on each side or until almost done. Remove from skillet and keep warm (remember, the meat will continue to cook).
Heat remaining 1 tsp oil in skillet over medium heat. Place pear halves in skillet: cook 2 minutes on each side or until golden. Remove pears from skillet and keep warm. Add vodka to skillet, scraping to loosen brown bits. Add remaining 1/4 tsp salt, 1/4 tsp pepper, chives, lemon rind, and lemon juice; cook 1 minute, stirring occasionally.
Serve each chop with 2 pear halves and sauce drizzled over all.