Pan Seared Pork Chop with Blue Cheese, Pear, and Fried Sage

Pan Seared Pork Chop with Blue Cheese, Pear, and Fried Sage

Incredibly succulent pan seared pork chop with beautiful fall flavors. Such a fantastic combination with the pear, blue cheese, and sage all weaving together with the delicious pork!
Course Main Course
Keyword pork chops with blue cheese
Prep Time 5 minutes
Cook Time 10 minutes
Brining Time 2 hours
Total Time 2 hours 15 minutes
Author Ian Wickman

Ingredients

Brown Sugar Brine

  • 2 cups water
  • 3 tbsp salt
  • 2 tbsp brown sugar

Pan Seared Pork Chops

  • 4 each pork chops
  • 1 pinch pepper
  • 2 tbsp butter

Finish

  • 1 each pear
  • 2 oz blue cheese, crumbled
  • 1 sprig sage leaves

Instructions

Brown Sugar Brine

  • Combine the water, salt, and brown sugar in a bowl and whisk until everything is dissolved.
  • Place the pork chops in a leakproof container or large ziplock bag. Pour the brine over and seal.
  • If using a bag place it in a bowl (in case of leaks). Refrigerate container for about 2 hours.

Pan Seared Pork Chops

  • Remove the pork chops from the brine and dry off.
  • Sprinkle them with a bit of pepper (no real need for salt since they’ve been brining).
  • Heat a large skillet over medium high heat and add the butter to the pan (before it’s fully up to heat).
  • The butter will melt and start to brown a bit and once the pan is hot add the pork chops to the pan (or in batches if your skillet is smaller).
  • Let them sear without interfering, about 3 minutes (bone in and thicker chops may need a little more time). Flip the chops and using a spatula and baste the top and sides of the chops with some of the cooked butter/grease from the pan and sear for another 3-4 minutes.
  • Bone in pork chops may take a little longer and/or you can sear the edges/baste with the hot butter to cook up the hard to get spots.
  • Using an instant read thermometer making sure they are cooked to your desired temperature, remove the chops from the pan! Let rest a minute while you finish the rest!

Finish

  • Slice the pear into thin vertical slices, removing any of the core (you should be able to avoid it if you use both sides of the pear).
  • In the hot pan add the pear slices and sear each side a minute or so to get a little browning and remove from pan.
  • Finally, rinse and remove the sage leaves from the sprig. Dry and toss them into the hot butter/grease (you can add a little more oil if you don’t have enough left). Fry them until they crisp through about 30 seconds.
  • Remove sage to a paper towel to drain.
  • Plate each pork chop with a slice of pear, a few crumbles of blue cheese, and some fried sage, enjoy!

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