Pork Chops with Pears and Red Onions

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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • About 1 ½ hour before serving: Peel onions and cut into 4 part thick wedges.
  • Remove outer rows of celery ribs and trim root end.
  • About 6-8 inches from root end, cut tops and leaves from celery.
  • Cut celery lengthwise into quarters.
  • In a 12” skillet over medium heat, add oil and cook onion wedges and celery quarters a few pieces at a time until golden brown.
  • With slotted spoon, remove to 12x8 casserole or baking pan.
  • Meanwhile, on waxed paper, mix flour and sage.
  • Coat pork chops with mixture using hand to pat mixture onto pork chops to coat well.
  • Pre-heat oven to 350 degrees.
  • Cook pork chops (at the same skillet used for onion) over medium heat until golden brown on both sides.
  • Place in casserole with vegetables.
  • Tuck pear halves around pork chops.
  • Stir bouillon into apple juice and pour into casserole.
  • Sprinkle pork chops with coarsely ground pepper.
  • Cover casserole with foil and bake for 45 minutes or until pork and vegetables are fork tender.
  • Sprinkle mixture with salt to taste.
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