Pork Chops with Pears and Red Onions

"Oven Braising blends the piquant flavors."
photo by a food.com user photo by a food.com user




  • 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.

Questions & Replies

Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
View Full Profile

Find More Recipes