Beer Braised Pork New York Chops with Pears
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