Pan Seared Pork Chops with Pear Mostarda

Langkah-langkah

1. Grind together the fennel, peppercorns, salt and sugar. Use a coffee grinder or mortar and pestle. In a pinch you can place the spices into a freezer zip and crush them with a mallet. Rub the spice mixture all over pork chops and let them sit at room temperature for 15 minutes.

2. Preheat the oven to 375℉. Preheat a cast iron skillet to medium-high heat on the stove. Add 1 tablespoon olive oil. Add the chops to the skillet and sear 4 to 5 minutes on each side, turning down heat to medium if necessary. Flip again and transfer to the oven for 4 to 5 minutes, until cooked to desired doneness (145℉ is considered safe for serving, but the temperature will continue to rise 5 or so degrees as the chops rest so keep this in mind). It might take longer, depending on the thickness of your chops, so keep baking in the oven until they come to temperature. Let the chops rest while you prepare the mostarda.

3. In a large skillet (I used nonstick) on medium heat, add the olive oil and then the onion. Cook the onions until they begin to soften (4 to 5 minutes), then add the pears along with the honey, mustard, vinegar, salt and pepper. Turn heat to low and let simmer for about 5 minutes. Add a splash of water if the pan becomes too dehydrated. Set aside to cool a bit.

4. Toss the mostarda with the mustard greens. Set a pork chop on each plate and top with the mostarda. Serve immediately.