Boneless Pork Chops with Pears

This boneless pork chop dish takes just thirty minutes to prepare, so it’s easy enough for weeknights, but the flavors are sophisticated enough to make it a nice choice for a company meal as well.

The Perfect Pork Recipe for Fall

In the fall, when pears are at their peak in flavor and availability, they make a wonderful accompaniment for boldly flavored blue cheeses like Gorgonzola and Roquefort. Our boneless pork chop recipe builds on that classic fruit and cheese pairing by sautéing the pears along with shallots and fresh thyme, then combining them with blue cheese (we used Gorgonzola) as a topping for the pork.

The topping gives you a burst of flavor with every bite of pork, and that sweet and savory element is incredibly satisfying. Serve this dish with simple sides like roasted sweet potatoes and sautéed spinach.

Tips for Buying Boneless Pork Chops

Because today’s pork is bred to be much leaner than it was years ago, it’s important to choose cuts that have visible marbling throughout the meat. This is particularly important with boneless cuts like the chops in this recipe.

That little bit of fat running through the meat is what produces a tender, juicy chop once cooked, so resist the temptation to buy any pork that looks too lean. You’ll also want to leave that thin edge of fat around the edges of your chops. It can always be trimmed off at the table.

How to Make Boneless Pork Chops with Pears

This is an overview of how this dish is made. Detailed measurements, ingredients, instructions, and times are available in the printable version of the recipe below.

1. Preheat the oven to 400°F.
2. Place the pork chops between 2 sheets of plastic wrap and pound them to an even thickness of about 1/2-inch.
3. Coat both sides of the chops with a bit of olive oil, season with salt and pepper and set aside.
4. Place an oven-proof frying pan large enough to accomodate the chops in a single layer over medium heat. Add butter and olive oil.
5. Once the butter has melted, add diced pears and minced shallot. Sauté for 3 to 4 minutes, then add fresh thyme leaves. Continue cooking until the pears are tender, 3 to 4 minutes longer, then transfer the mixture to a small bowl and set aside to cool.
6. Return the pan to the stove, add more olive oil and increase the heat to medium-high. Add the chops in a single layer, sear for 1 minute per side and immediately remove the pan from the heat.
7. Add crumbled Gorgonzola cheese to the sautéed pears and combine thoroughly. Spoon 1/4 of the mixture on top of each pork chop and place the pan in the oven.
8. Bake just long enough for the Gorgonzola to melt, 3 to 4 minutes (do not overcook).

More Easy Pork Chop Recipes

• Pork Chops with Apples and Onions
• Juicy Grilled Pork Chops
• Breaded Pork Chops
• Oven-Fried Parmesan Pork Chops

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5 from 2 votes

Boneless Pork Chops with Pears

By Lynne Webb

These easy boneless pork chops are pan-seared and topped with ripe, juicy pears, creamy blue cheese, fresh thyme, and shallots.

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4 servings

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Ingredients

• ▢ 4 boneless pork loin chops, 1 to 1-1/4 lbs (see notes)
• ▢ Olive oil
• ▢ Salt and freshly ground black pepper
• ▢ 1 tablespoon butter
• ▢ 2 pears, peeled, cored and cut into 1/4-inch cubes
• ▢ 1 shallot, minced (about 2 tablespoons)
• ▢ 1 tablespoon fresh thyme leaves, (or 1 teaspoon dried)
• ▢ 2-1/2 ounces crumbled blue cheese, (we used Gorgonzola)

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Instructions 

• Preheat the oven to 400°F.
• Place the pork chops between 2 sheets of plastic wrap and pound them to an even thickness of about 1/2-inch.
• Coat both sides of the chops with a bit of olive oil, season with salt and pepper and set aside.
• Place an oven-proof frying pan large enough to accomodate the chops in a single layer over medium heat. Add the butter and 1 tablespoon of olive oil.
• Once the butter has melted, add the pears and minced shallot. Sauté for 3 to 4 minutes, then add the thyme. Continue cooking until the pears are tender, 3 to 4 minutes longer, then transfer the mixture to a small bowl and set aside to cool.
• Return the pan to the stove, add a little more olive oil and increase the heat to medium-high. Add the chops in a single layer and sear for 1 minute per side and immediately remove the pan from the heat.
• Add the Gorgonzola cheese to the bowl containing the sautéed pears and combine thoroughly. Spoon 1/4 of the mixture on top of each pork chop and place the pan in the oven.
• Bake just long enough for the Gorgonzola to melt, 3 to 4 minutes (do not overcook).

Notes

Because today’s pork is bred to be much leaner than it was years ago, it’s important to choose cuts that have visible marbling throughout the meat. This is particularly important with boneless cuts like the chops in this recipe.

That little bit of fat running through the meat is what produces a tender, juicy chop once cooked, so resist the temptation to buy any pork that looks too lean. You’ll also want to leave that thin edge of fat around the edges of your chops. It can always be trimmed off at the table.

Nutrition

Calories: 283kcal, Carbohydrates: 15g, Protein: 27g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 89mg, Sodium: 160mg, Potassium: 577mg, Fiber: 3g, Sugar: 9g, Vitamin A: 252IU, Vitamin C: 7mg, Calcium: 64mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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