created by: Robin Miller
Pork and fruit have a natural affinity – pork’s mild, tender meat pairs nicely with sweet succulent produce. The sweet ingredients are balanced perfectly with tangier ingredients, and then the dish is topped off with toasted almonds.
1/3 cup sliced almonds
1 tablespoon olive oil
4 boneless pork loin chops (about 5 ounces each)
Salt and freshly ground black pepper
2 pears, peeled, cored and thinly sliced
1/2 cup thinly sliced red onion
1 teaspoon dried thyme
1 cup reduced-sodium chicken broth
3 tablespoons honey
2 teaspoons cider vinegar
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Place almonds in a small, dry skillet and set pan over medium heat. Cook 3 to 5 minutes, until almonds are golden brown, shaking the pan frequently to prevent burning. Set aside. Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and black pepper and add to hot pan. Sear 2 to 3 minutes per side, until golden brown. Using tongs remove pork from pan and set aside. To the same pan over medium-high heat, add pears and onion. Sauté 3 minutes, until soft. Add the thyme and stir to coat. Cook 1 minute, until thyme is fragrant. Add the chicken broth, honey and vinegar and bring to a simmer. Return the pork chops to the pan and cook 3 to 5 minutes, until pork chops are tender and cook through. Transfer pork chops to a serving platter and pour over sauce with onions and pears. Top with feta cheese, parsley and toasted almonds.