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The Cook Book

Boneless Pork Chops with Ginger-Pear Preserves

Impress your friends and family with this chef grade easy to cook weeknight dinner.

Total time
35 mins

Recipe by:

Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband

INGREDIENTS - 4 servings
  • 3 pork loin chops, about ¾-inch thick and about 1 ½ lbs
  • 1 Pinch sea salt
  • 1 Pinch black pepper freshly ground
  • 4 Tablespoons olive oil, divided
  • 12 white onion thinly sliced
  • 1 sweet pear, quartered, cored, and thinly sliced
  • 12 Cup white wine
  • 12 Cup chicken stock
  • 1 Tablespoon fresh thyme, chopped
  • 12 Cup Ginger-Pear Preserves
  • Sprinkle the pork chops with salt and pepper
  • In a frying pan over medium-high heat, heat 2 tablespoons of the olive oil. Add the pork chops and sear on one side until browned on the bottom, about 3 minutes. Turn and sear the other side, about 2 minutes longer. Remove and set aside or keep warm in a warmer.
  • In the same pan over medium-high heat, add the additional 2 tablespoons oil. Add the sliced onions and sauté until softened and golden, about 5 minutes.
  • Add the sliced pears and cook for about 4 minutes longer.
  • Add the Ginger-Pear Preserves, wine, chicken stock, thyme, and salt and freshly ground pepper to taste. Cook the sauce until thickened and well combined, 8-10 minutes.
  • Spoon the sauce on top of the pork and serve warm, accompanied by steamed rice or a vegetable.

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