Pan Fried Pork Chops with Apple Pear Compote

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Once you experience the superior taste of homemade apple sauce or compote, I can’t imagine a desire to go back to the standard apple sauce found in your local supermarket. With one taste, you will agree how fresh ingredients and the true flavor of fruit enhanced by the right seasoning will seduce your palette; and it is super easy to prepare. For this meal I made an apple-pear compote served with a juicy pan-fried pork chop and sauteed mushrooms. Needless to say, there weren’t any leftovers  : )

pork chops with apple pear compote.jpgApple Pear Compote

Ingredients:

  • 2 large apples, I used Granny Smith
  • 2 Green Anjou pears (do not use overly ripe, mushy pears)
  • 2 tablespoons fresh squeezed lemon juice
  • 1/2 cup brown sugar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon cinnamon
  • 1/8 tsp nutmeg

Directions

  1. Core, peel, and cut the pears and apples into large chunks.
  2. In a bowl, mix together lemon juice, brown sugar, cinnamon and maple syrup; toss in apples and pears, mix together to evenly coat.
  3. Add apples and pears to a medium sized pot, cooking over medium-high heat. Bring to a boil.
  4. Reduce the heat and simmer, partially covered, for about 15 minutes until the fruit is tender but not mushy.
  5. Stir and cook 5 minutes, cover removed.
  6. Taste and add more sugar, cinnamon and/or lemon to suit your taste.
  7. Remove from heat and cool to room temperature.

Pan Fried Pork Chops with Sauteed Onions & Mushrooms

Ingredients

  • 2-4 pork chops
  • Kosher salt
  • Black pepper
  • 2 Tbsp butter
  • 1 Tablespoon butter and 1 tablespoon of olive oil
  • 1 small onion
  • 1 cup of mushroom caps, thickly sliced
  • 1 clove garlic, minced
  • ½ C white wine (or water)

Directions

  1. Remove pork chops from refrigerator and bring to room temperature, about 20 minutes
  2. Heat oven to 450 degrees F
  3. Pat pork chops dry with a paper towel, add salt and pepper to one side
  4. In a heavy, oven-proof skillet, over medium high heat, melt the butter
  5. When the butter begins to brown, add the pork chops, salt side down to the skillet, cook for about 5 minutes, browning the pork chop
  6. Add salt and pepper to the top side of the chops and flip over, cooking for about 5 minutes.
  7. Remove the pork chops from the pan and set aside, covered
  8. In the same skillet over medium heat add a butter and olive oil. When heated, add onions and garlic cooking for about 5 minutes until onions are translucent.
  9. Deglaze the pan by adding the white wine and scape all bits from the pan. Turn the heat off and add the pork chops
  10. In a separate skillet over medium high heat, add butter and olive oil,
    when hot add sliced mushrooms and cook until golden brown for about 15
    minutes.
  11. While the mushrooms are cooking, place the oven-proof skillet in the oven for about 5 minutes. If you are using thick cut pork chops, check the pork by using a thermometer to be sure its done (thermometer should read 150 degrees F).
  12. Remove pork chops from oven and let stand while the mushrooms finish up
  13. Plate the dish with a pork chop, apple pear compote and top with mushrooms.