Pan Fried Boneless Pork Chops

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

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.

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

US - Metric

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

Large Skillet

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.