Pork Chops with Ginger Pear Sauce

Ingredients

• 4 pork chops
• Salt
• 2 Tbsp canola or other vegetable oil
• 2 Tbsp unsalted butter
• 1/3 cup minced shallots
• 2 Tbsp minced ginger
• 1 large pear, peeled and diced
• 1 1/2 cups chicken stock
• 3 Tbsp cider vinegar
• 2 Tbsp honey
• 1/4 to 1/2 teaspoon minced fresh rosemary
• Freshly ground black pepper

Directions

1. Season the pork chops generously with salt, then leave them at room temperature while you prep the vegetables and pear.
2. Cut a few slits through the outer strip of fat on each pork chop, slicing down to the meat so the chops stay flat in the pan instead of curling. Warm the oil in a large frying pan over medium-high heat until it looks glossy and shimmery. Cook in batches so the pan is not crowded: once the oil is hot, blot the pork chops dry with paper towels and set them in the pan. Sear until the first side is deeply browned, about 3-5 minutes, depending on your burner.
3. Flip the chops and brown the second side for 1 to 2 minutes. Reduce the heat and continue cooking until the pork is done, 5 to 15 minutes, depending on how thick the chops are. Pork does not need to be cooked to well done; in the U.S., the recommended minimum temperature for cooked pork is 145 degrees F. If you do not have a meat thermometer, use the finger test for meat. Transfer the finished pork chops to a plate and let them rest.
4. Once the pork is out of the pan, pour off the excess oil, leaving 1 tablespoon behind. Add the butter, shallots and ginger, and stir everything together.
5. Cook for 1 minute, then stir in the chopped pear. Let it cook for another minute.
6. Pour in the chicken stock, vinegar and honey, and bring the mixture to a strong boil. Let it bubble hard until the liquid has reduced by 2/3, about 4-6 minutes.
7. Take the pan off the heat, then stir in the rosemary and a little black pepper. Taste and add salt as needed.
8. Serve the pork chops with the sauce on the side.