Pork Chops with Pear Mostarda
Active Time: 15 minutes
Total Time: 30 minutes • Serves: 6
1-1/2 tablespoons Schnucks extra virgin olive oil
6 (3/4- to 1-inch-thick) bone-in pork loin rib chops
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup water
1/3 cup packed Schnucks brown sugar
1 tablespoon Schnucks apple cider vinegar
2 garlic cloves, sliced
1 teaspoon grated fresh ginger
3/4 teaspoon Schnucks crushed red pepper flakes (more or less depending on desired heat)
3 pears, cored, cut into 1-inch pieces
1 tablespoon Schnucks Dijon mustard
1 teaspoon whole grain mustard
1. In nonstick 12-inch skillet, heat oil over medium-high heat until hot but not smoking. Pat pork chops dry with paper towel; sprinkle with salt and pepper. In batches, cook pork chops 6 to 8 minutes or until cooked through and internal temperature reaches 145°F, turning once. Transfer pork chops to cutting board; loosely cover with aluminum foil and let stand 10 minutes.
2. Meanwhile, in 2-quart saucepan, heat water, brown sugar, vinegar, garlic, ginger and crushed red pepper to a light boil over medium heat. Add pears and cook 10 minutes or until they are soft but not mushy. With slotted spoon, transfer pears to bowl.
3. Heat remaining liquid in saucepan to boiling over medium heat; with whisk, stir in mustards. Cook 10 minutes longer or until sauce has reduced and thickened slightly (should be very syrupy). Season to taste with salt. Pour sauce over pears; serve warm or at room temperature over pork chops.
Each serving: about 290 calories, 11 g total fat (3 g saturated), 60 mg cholesterol, 220 mg sodium, 24 g carbohydrate, 2 g fiber, 19 g sugars, 23 g protein
Pear Mostarda is also a great cold condiment for a cheese or charcuterie plate.