Pork Chops with Pears in a Port Wine Sauce

Don't freak out on me. I know how this post sounds already.

It sounds fancy. And fancy has, historically, meant hard.

But this is me, remember? Do I give you hard dishes? If I can't prepare an excellent meal with a six year-old trying to show me his latest Lego creation while my two year-old tries desperately to "help" me by either eating half my ingredients or dumping them on the floor, then I don't tell you about it.

And I'm telling you about this recipe. So that means it can be prepared with even the most insane distractions.

Pork Chops with Pears in a Port Wine Sauce
Recipe from Ellie Krieger
Prep time: 5 minutes   Cook time: about 25 minutes

1 large, firm-ripe pear (or a couple medium ones)
Cooking spray
4 pork chops, about 3/4" thick
Salt and freshly ground black pepper
3/4 cup chicken stock
3/4 cup port wine
1 tbsp Dijon mustard

1. Core, and slice the pears into 1/2" thick slices.

If peels bother you, take them off. I was too lazy to bother with it though.

2. Spray a large nonstick skillet with cooking spray and preheat over medium-high heat. Add the pears and cook, stirring once or twice, until warmed and slightly softened but still retain their shape, 5 to 8 minutes. Transfer the pears to a plate.

Don't be afraid to SEASON. Flavor doesn't just happen by itself.

3. Season the pork chops with salt and pepper. Spray the skillet with additional cooking spray, then add the chops and cook until just slightly blush in the center, 4 to 5 minutes per side. Transfer the chops to a second plate and cover to keep warm.

Trying to go for some good color.

4. Add the broth and port to the skillet, raise the heat to high, and cook until the liquid is reduced by about half, 5 to 6 minutes. Stir in the mustard and whisk until dissolved, then return the pears to the pan and stir to combine. Drizzle the pear and port sauce over the chops and serve.

A 4-ingredient pan sauce. EASY!!

If you want to step up the sauce a little more, add a little bit of butter right at the end. This adds a glossy shine to the sauce, and a touch of rich flavor too. Yummy!!

And, for the record, my older son creates amazing Lego structures. My younger son is quite hilarious to have around in the kitchen (these pears were thoroughly taste-tested). And this meal absolutely fantastic, even with all my crazy distractions!

Roast Pork Loin with Fig Sauce

You know how when you're looking through a new cookbook, and everything looks just so dang tasty, but there's one recipe that jumps out and says "OOO!!  PICK ME!  PICK ME FIRST!!!!

This is definitely a worthy first-pick.


Roast Pork Loin with Fig Sauce
Recipe adapted from Giada Di Laurenitis

Fig Sauce:
2 1/2 cups port wine
1 1/4 cups chicken stock
8 dried figs, roughly chopped
2 cinnamon sticks
1/2 tsp dried crushed rosemary
1 tbsp honey

Pork:
1 (4ish lb) pork loin
2 tbsp rosemary extra-virgin olive oil
1 tsp dried crushed rosemary
1 tbsp salt
1 1/2 tsp freshly ground black pepper
1 cup chicken stock

1.  In a medium saucepan, combine the fig sauce ingredients over medium-high heat.  Bring to a boil.  Reduce heat and let simmer, uncovered, until reduced by half.

I keep dried figs on hand to snack on...and pretend I'm eating Fig Newman's. ;)

2.  Remove the cinnamon sticks from the sauce and blend using an immersion blender (or ladle into a blender or food processor) until smooth.  You can make this sauce a day ahead of time (WOOHOO!!!!); just reheat before serving alongside the pork.

Not to be confused with regular red table wine.  Port is more like a dessert wine.

3.  Preheat oven to 425.  Let pork loin sit out at room temperature at least 30 minutes.  In a small bowl, combine the oil, rosemary, salt (yes, you really do need a whole tablespoon), and pepper.  Rub this paste all over the pork.

Massage time!!

4.  Place pork in a large, heavy bottom skillet or roasting pan.  Roast for 45 minutes, turning every 15 minutes to get an even brownness.

5.  Let the pork rest 10-15 minutes.  While the pork rests on the cutting board, heat the skillet over medium heat and add the chicken stock.  Scrape up the yummy brown bits off the bottom and let simmer 10 minutes.  Slice the pork and drizzle the jus over top.  Serve alongside the fig sauce.

Luscious, a little sweet, tangy, glorious.

This would be amazing with some mashed potatoes; however if you want to shake things up a little, try it with creamy polenta.  Y.U.M!!!!!

And in case you're wondering, Gavin didn't really go much for the fig sauce but he INHALED the pork without it.  He asked for seconds AND made it clear, more than once, that I could make this recipe again.  Happy Mama!!