These pan-fried boneless pork chops with pears will be ready in under fifteen minutes, proving that a weeknight dinner can be effortless and elegant.
As someone who values fresh, balanced meals but also understands the demands of a busy schedule, I turn to this dish whenever I want something satisfying without spending hours in the kitchen.
Simple steps, quality ingredients, and reliable results make it a recipe you will return to again and again.
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In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Giangi’s Tips on cooking with alcohol
- Step-by-step instructions on how to make these delicious boneless pork chops
- Giangi’s Pro Tips
- What dishes can you enjoy with these pan-fried pork chops?
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy these boneless pork chops, you may want to try my other recipes.
- VIDEO: COOL ALONG WITH ME
- Pan Fried Boneless Pork Chops
Why you will love this recipe
It is easy and quick, as it is ready in under fifteen minutes, making it perfect for busy weeknights when you want a home-cooked meal without the wait.
Balanced flavors, such as the savory pork paired beautifully with the natural sweetness of pears, create a dish that feels both comforting and gourmet.
Simple ingredients, big results. You can turn ordinary pork chops into a restaurant-worthy entree with just a few pantry staples and fresh pears.
Versatile and impressive, this recipe is perfect for a family dinner or dress it up for a company dinner.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Boneless pork chops: The thinner the chops, the better, and they will also take less time to cook. 1/2 inch thick is optimum for this recipe. It allows it to cook fast while keeping all the amazing flavor that the chops bring forth.
Pears: Bartlett or Bosch pears are delicious with this recipe. Ensure they are not over-ripe, as you do not want them to fall apart while cooking.
Dry white wine: is used to create that amazing sauce that I am sure you will love. The alcohol will burn off as it cooks, making it safe for little ones.
Sugar: The sugar helps with the caramelization of the sauce.
Fresh ginger: adds a spicy flavor to this soft, sweet sauce. A little bit goes a long way. When I grate it, I use all the juices with the pulp.
Dry sage: A very fragrant herb that brings a great layer of flavor to your pork loin chops.
All-purpose flour: Use this to drench your chops. Shake off any excess, as you do not want to taste it.
Salt and pepper: your seasoning for this recipe.
Olive oil: To cook your chops.
Equipment Needed
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Giangi’s Tips on cooking with alcohol
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
- Placing the alcohol in the middle of the pan is the safest way of doing it.
- Of course, always keep your eyes on the skillet.
- Also, keep all loose clothing away from the heat source.
When returning to the stove, start with a low flame and increase it. Gently swirl it around and add the cream or butter as per the recipe description.
Step-by-step instructions on how to make these delicious boneless pork chops
With all my recipes, please assemble all the ingredients before starting cooking and baking.
This recipe cooks relatively fast. However, before starting to cook, you may want to consider the timing of your side dishes.
- Heat the oil over medium-high heat in a large skillet, large enough to hold all four small pork chops at once, with room to move around.
- Season your chops generously with dry sage, salt, and pepper.
- Coat them with flour and shake off any excess flour.
- Add the small chops to the skillet and saute until brown, about 3 minutes per side. Transfer to a platter.
- Drain the fat from the skillet and add the pears. Sauté over medium heat for about two minutes.
- Lower the heat, add the wine, sugar, and freshly grated ginger, and scrape any brown bits that may have accumulated at the bottom of the skillet.
- Increase the heat to high and boil until the pears are tender and the sauce is thickening.
- Return the boneless pork chops to the skillet with any accumulated juices. Simmer for about a minute until cooked through.
- Season again with salt and pepper to taste. Arrange the pork on a serving plate and spoon the sauce over it.
- Serve immediately.
Giangi’s Pro Tips
When adding side dishes to this pork chop recipe, consider timing. This recipe, from beginning to end, will take you 15 minutes.
Do not overdry your boneless pork chops too much with a paper towel. You want moisture on them so the flour mixture will stick to them.
I do not recommend pan-frying this recipe in a cast-iron skillet, as the wine during deglazing may bring some of the coating to the surface. An enamel cast-iron skillet would be more suited.
What dishes can you enjoy with these pan-fried pork chops?
Pair it with braised cabbage with bacon and roasted potatoes.
Another great vegetable pairing is Brussels sprouts with lemon or spicy potatoes, where the paprika complements the pears well.
Lastly, a delicious side of pan-fried green beans and dinner is served in twenty minutes.
Storing and Reheating
Store: Wait until your leftovers are fully cooled down to store them in an airtight container in the refrigerator for up to three days.
Reheat: Bring htem back to room temperature and then gently simmer them with a tablespoon of chicken broth until they are warmed thru.
Frequently Asked Questions
Should you flour pork chops before frying?
Yes, you can flour pork chops before cooking as it will create a crispy golden crust by sealing the moisure inside. I may also want to add that this step is a preference and not a necessity.
Should I cover the pan when frying pork chops?
Here is a matter of choice as it all depends on the thickness of your chops. Thinner slices as in this recipe, it is not unecessary. For thick pork chops the lid can be used to trap heat and steam which helps finish cooking your thicker chops.
Is it better to fry pork chops in butter or oil?
It is best to fry pork chops with both as this method will provide a rich flavor to your chops and achieve a golden-brown, crispy crust on your chops without the rist of butter scortching which in turn will bring an unpleasant acrid taste.
If you enjoy these boneless pork chops, you may want to try my other recipes.
VIDEO: COOL ALONG WITH ME
Pan Fried Boneless Pork Chops
Ingredients
- 2 tablespoons olive oil
- 4 ½-inch thick boneless pork chops
- 2 pears, peeled, cored and sliced thinly
- ½ cup dry white wine
- 2 tablespoons sugar
- ½ teaspoon freshly grated ginger
- ½ teaspoon dried sage, rubbed to a thin particlules
- all-purpose flour, for dredging
- salt
- black pepper
Instructions
- Heat oil in a large skillet over medium heat. Season generously with dried sage, salt, and pepper. Coat the boneless pork chops with flour and shake off any excess.
- Add the pork to the skillet and sauté until brown, about 3 minutes per side. Transfer to a platter.
- Drain the fat from the skillet, add the pears, and sauté over medium heat for about 2 minutes.
- Pour in the wine, sugar, and fresh ginger and scrape any brown bits. Increase the heat to high and boil until the pears are tender and the sauce is thickening.
- Return the pork to the skillet with any accumulated juices. Simmer for a minute until cooked through, about one minute.
- Season with salt and pepper to taste. Arrange the pork on a serving plate, spoon the sauce over it, and serve.
Equipment
Notes
- When adding side dishes to this pork chop recipe, consider timing. This recipe, from beginning to end, will take you 15 minutes.
- Do not overdry your boneless pork chops too much with a paper towel. You want moisture on them so the flour mixture will stick to them.
- I do not recommend pan-frying this recipe in a cast-iron skillet, as the wine during the deglazing process may bring some of the coating to the surface. An enamel cast-iron skillet would be more suited.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pork, Dinners
- Cuisine: American
- Season: Fall, Winter
- Type: Affordable Gourmet, Under 45 minutes, Videos
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