Peppered Pork with Caramelized Pears and Rosemary Potatoes

Peppered Pork with Caramelized Pears and Rosemary Potatoes

Sweet pears and hearty potatoes perfectly complement savory pork, resulting in a flavor explosion unlike any other. Experiment with this pairing and tons of others for a unique mixture of flavors guaranteed to result in a delicious meal that won’t soon be forgotten.

Ingredients
Caramelized Pears:
1/2 cup of sugar
1 vanilla bean, split and scraped
1 stick of butter
2 pears (sliced)
Caramelized Onions, recipe follows
Peppered Pork, recipe follows
Rosemary Potatoes, recipe follows

Directions
In a medium satue pan set over a medium heat, combine the sugar, vanilla bean and butter, then cook until butter melts and sugar is golden. Add pear slices to the pan and cook until tender. Remove the pears from the pan and set aside. Reserve the sauce in the pan for the pork marinade.

Peppered Pork:
2 cups chicken stock
4 medium pork chops
Black pepper, coarsely ground
8 ounces cream cheese
8 ounces Stilton cheese

Pour about 2 cups of chicken stock into pan of reserved pear sauce. In a pan over a medium heat, reduce liquid by 1/2. Remove pan from heat and allow mixture to cool. Next, marinate pork chops in the liquid for  about 1 hour. Remove chops from marinade and coat each side with black pepper.

Using a separate medium sized saute pan, pan-sear pork chops on 1 side for 5 minutes, turn and sear the other side for about 3 minutes or until desired doneness is reached.

While pork chops are cooking, combine the cream cheese and Stilton using a medium sized mixing bowl. Cream the cheeses together with a hand blender until combined. Once pork chops are thoroughly cooked, liberally spread cheese on top of each piece. Serve with pears, caramelized onions and rosemary potatoes.


Caramelized Onions:
2 tablespoons olive oil
3 medium red onions, sliced
Salt and pepper

Using a medium sized saute pan, heat the olive oil over a medium heat. Add in the sliced onions to the pan and season, to taste, with some salt and pepper. Cook onions until they caramelize, then set aside.

Rosemary Potatoes:
Olive oil, for sauteing
2 large white potatoes
Fresh rosemary, several sprigs
Salt and pepper

Using a medium sized saute pan, heat the olive oil over a medium heat. Clean potatoes, and slice them into thin rounds. Saute the potatoes in the oil with rosemary and salt and pepper. Cook potatoes until brown on both sides. When potatoes are done, remove them from the pan and drain the excess oil. Set aside.

 

3 Comments

  1. Nice Blog, thanks for sharing this kind of information.

  2. louis gilette

    i can smell it already 😉

  3. jayne greene

    Perfect alternative for a holiday ham!

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