Past Recipes
Pan-Roasted Pork Chop

Pan-Roasted Pork Chop with Pear Sauce, Sautéed Kale, and Blue Cheese

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Recipe Details


We love the elegant combination of pear and blue cheese on its own, but add a perfectly tender pork chop in a decadent pan sauce and we're completely sold. Using the pan drippings from the pork chops, plus thinly sliced d'Anjou pear, brown sugar, and white wine, makes for an impressive sauce recipe worth keeping on standby. On the side, wilted kale is sprinkled with salty blue cheese to round out this decadent favorite.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 710
  • Protein 41g
  • Total Carb 38g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • d'Anjou pear
    d'Anjou pear
  • dinosaur kale
    8 ounces
    dinosaur kale
  • parsley
    1/8 ounce
  • red onion
    red onion
  • boneless pork chops
    boneless pork chops
  • light brown sugar
    1 tablespoon
    light brown sugar
  • white wine
    1/4 cup
    white wine
  • chicken stock
    8 ounces
    chicken stock
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • unsalted butter
    4 packets
    unsalted butter
  • crumbled blue cheese
    1 ounce
    crumbled blue cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pans, 1 with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Slice off rounded sides of pear, discarding core, and thinly slice. Stack kale leaves and thinly slice, discarding long stems. Roughly chop parsley leaves, discarding stems. Peel onion, halve, and thinly slice.

  2. Sear pork chops

    Sear pork chops

    Pat pork chops dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add pork chops and sear until browned and cooked through, 3-5 minutes per side. Transfer pork chops to a plate and set aside to rest. Reserve fat in pan, off heat, for Step 5.

  3. Sauté onion

    Sauté onion

    While pork chops sear, heat 1 tablespoon olive oil in a separate medium pan over medium heat. When oil is shimmering, add onion and sauté, stirring, until beginning to soften, about 5 minutes.

  4. Sauté kale

    Sauté kale

    Add kale to pan with onion, still over medium heat, and sauté, stirring, until wilted, 3-5 minutes more. Remove pan from heat and season with ¼ teaspoon salt and pepper as desired. Cover pan to keep warm until ready to serve.

  5. Make pear sauce

    Make pear sauce

    While kale cooks, return pan from pork to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add brown sugar and pear. Cook, stirring, until beginning to brown in spots, about 2 minutes. Add white wine and cook, scraping up brown bits from bottom of pan, until slightly reduced, 2 minutes. Add half of chicken stock. Cook until liquid is reduced by half, 3-4 minutes more.

  6. Plate pan-roasted pork chops

    Plate pan-roasted pork chops

    Once reduced, remove pan with sauce from heat and stir in Champagne vinegar, butter, and parsley. Return pan-roasted pork chops to pan with sauce and turn to coat, then transfer to serving plates, spooning over pear sauce. Divide sautéed kale between plates with pork and garnish with blue cheese. Dig in!

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