Beer Braised Pork New York Chops with Pears
Prep Time 10 MinCook Time 25 Min
This beer braise helps melt all the fat, leaving the chops tender and succulent in this pork dish.
INGREDIENTS
1 Tbsp. WFF Bad to the Bone Pork Seasoning
½ tsp. WFF Granulated Garlic
2 Anjou Pears, peeled, cored, sliced into ½ “thickness
½ cup Pear Juice
½ Bottle Beer
2 Tbsp. Butter
2 tsp. Dijon mustard
3 fresh Sage leaves, chopped
1 Tbsp. Cornstarch, diluted in 2 Tbsp. water
1 Tbsp. Honey
½ Tbsp. Vinegar
LET'S GET COOKING!
Season chops with pork seasoning and granulated garlic. Heat a skillet with 1 Tbsp. butter and sauté pork chops, 2-3 minutes on each side.
Remove chops from skillet and add an additional 1 Tbsp. butter. Add sliced pears and sear pears until golden. Remove from skillet.
Deglaze pan with beer and pear juice, scraping the caramelized bits from the bottom with the help of a whisk. Lower the temperature to medium low and reduce the sauce by half. Simmer sauce uncovered for 5 minutes. Add sage, honey, vinegar and cornstarch and whisk until slightly thickened.
Return chops and pears to skillet and braise in the sauce for an additional 3-4 minutes.*
To serve, remove chops on a platter, top with pears and sauce.
*USDA recommends cooking pork to a minimum internal temperature of 145°F