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Maryse Chevriere
Balsamic Pork Chop with Pears and Radicchio
For me, pork chops aren't so much about cooking technique as they are about what you serve them with. The lightly-cooked pears and balsamic reduction add a nice sweet touch that is balanced by the slight bitterness of the radicchio.
Click here to see Recipe SWAT Team: Pork Chops
Ingredients
For the pork chops:
- 2 pork chops
- Salt and pepper to taste
- Olive oil
- 1 tablespoon butter
- 1/2 cup balsamic vinegar
For the radicchio and pears:
- 2 Anjou pears, cored, quartered, and thinly sliced
- Olive oil
- 1 head of radicchio, halved and thinly sliced
- Splash of apple cider vinegar
- Thyme, removed from sprigs
- Salt and pepper to taste
Directions
For the pork chops:
Season the pork chops on both sides with salt and pepper. Heat olive oil in a medium-large pan over moderate heat then add the pork chops. Sear the chops in the pan for 2–3 minutes to give them a nice crust.
Once both sides of the pork chops have been seared, add the butter to the pan and continue to cook by basting them with the melted butter for about 1 minute, then add the balsamic vinegar and reduce in the pan until it becomes syrupy, turning the chops over halfway, for about 4 more minutes.
Once the pork chops are cooked (should be firm but still a touch springy), remove from the pan and let rest.
For the radicchio and pears:
While pork chops are cooking, cook the pear slices in a separate pan over medium-low heat with a little olive oil.
Once the pears have softened slightly (about five minutes), add the radicchio and cook for another 2–3 minutes until they begin to wilt.
Toss with cider vinegar and add thyme, then remove from heat and season as needed.
To serve, plate the radicchio and pears over the pork chop and drizzle the balsamic reduction over the top.
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