Pan-Roasted Pork Chop with Pear Sauce, Sautéed Kale, and Blue Cheese
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Ingredients & Equipment
What we send
- 1d'Anjou pear
- 8 ouncesdinosaur kale
- 1/8 ounceparsley
- 1red onion
- 2boneless pork chops
- 1 tablespoonlight brown sugar
- 1/4 cupwhite wine
- 8 ounceschicken stock
- 1 tablespoonChampagne vinegar
- 4 packetsunsalted butter
- 1 ouncecrumbled blue cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pans, 1 with lid
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.
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.
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.
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.
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.
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!