GEM Pear & Ginger Glazed Pork Chops

Written By Kristina Howard

This dinner will impress any guest and leave them feeling satisfied and full. Ginger and fresh GEM pears are poached in a luxurious savory and sweet sauce that reduces to coat a deliciously crispy seared pork chop. Garlic polenta absorbs the extra pear ginger sauce, and roasted broccoli adds a bit of fresh green. We guarantee you'll want to lick the plate clean!

2 thick cut, bone-in pork chops

1 GEM pear

1 ½ tsp fresh ginger, grated

2-3 sprigs rosemary

1 shallot

½ lemon

4 cloves garlic, minced

½ cup apple cider vinegar

2 Tbsp honey

1 cup polenta

1 broccoli floret

4 Tbsp butter

1 cup beef stock

vegetable oil

salt and pepper, to taste

cast iron skillet

small saucepan

sheet pan

microplane

Step 1 – Prep Ingredients

  • Wash and dry all produce.

  • Mince shallot, garlic, and one sprig rosemary.

  • Grate ginger.

  • Chop broccoli

  • Cut GEM pear into wedges.

Step 2 – Sear Pork Chops

  • Pat pork chops dry.

  • Generously season both sides with salt and pepper.

  • Cook on high heat in cast iron skillet for 5-6 minutes per side.

  • Reduce heat and cook 2-3 minutes on each side, or until internal temperature is about 135º F.

  • Remove from pan and set aside.

Step 3 – Cook Polenta

  • While searing pork chops, add 3 cups water to small saucepan and season with salt.

  • Once boiling, add polenta and 2 cloves minced garlic.

  • Reduce heat to medium low.

  • Stir continuously for 5 minutes, or until thickened.

Step 4 – Bake Broccoli

  • Preheat oven to 400º F.

  • Season broccoli florets with salt and pepper.

  • Drizzle with olive oil.

  • Bake for 12 minutes.

Step 5 – Make Sauce

  • In the same pan, add shallot, garlic, apple cider vinegar, and 2 Tbsp butter

  • Sauté on medium high heat for 1-2 minutes.

  • Add 1 tsp rosemary, ginger, beef stock, and pear wedges.

  • Cook for 5-7 minutes, or until pears are slightly softened. (If your pears are very ripe, do not add yet.)

Step 6 – Finish Pork Chops

  • Sit in lemon juice and honey.

  • Add pork chops back to skillet.

  • Continue cooking on high heat while basting pork chops with sauce.

  • Cook for 5-8 minutes until sauce has reduced and thickened.

Step 7 – Serve

  • Add generous scoop of polenta to plate and add baked broccoli.

  • Place pork chop on top of polenta and drizzle with ginger pear sauce.

  • Garnish with sprig of rosemary and freshly cracked pepper.

  • Enjoy!

Kristina Howard
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