Pork Chops with Ginger Pear Sauce

We used fairly thin, bone-in pork chops for this recipe. If you use thick chops, bring them to room temperature before you cook them.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4


  • 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 (anjou, bartlett, or bosc), 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


1 Salt the pork chops and score the fat: Salt the pork chops well and let them sit at room temperature while you chop all the vegetables and the pear.

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Make a few cuts in the outer fat layer of the pork chops, all the way through to the meat, to prevent them from curling up when you cook them. Heat the oil in a large frying pan over medium-high heat until shimmering.

2 Sear the chops: Working in batches as to not crowd the pan, when the oil is hot, pat the pork chops dry with paper towels and lay them in the pan. Sear the chops until nicely browned, about 3-5 minutes depending on how hot your burner is.

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Turn the pork chops over and sear on the other side for a minute or two.

Then lower the heat and cook until done, 5 to 15 minutes, depending on the thickness of the chops. Remember you no longer need to cook pork well done. The recommended minimum temperature for cooked pork is now 145°F in the U.S. (Use the finger test for meat if you don't have a meat thermometer.)

When done, remove the pork chops from the pan to a plate to rest.

3 Sauté shallots, ginger in butter, then add pear: When the pork is done, remove all but 1 tablespoon of the oil from the pan. Add the butter, shallots and ginger and toss to combine.

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Cook this for 1 minute, then add the chopped pear and toss to combine. Cook another minute.

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4 Add stock, vinegar, honey, reduce: Add the chicken stock, vinegar and honey and bring to a rolling boil. Boil vigorously until the liquid is reduced by 2/3, about 4-6 minutes.

Turn off the heat and add the rosemary and some black pepper. Add salt to taste.

Serve the pork chops with the sauce on the side.

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  • Kathy

    Wonderful! I add two large pears and double the sauce ingredients.


  • Sandy S

    In love with this recipe!! This ginger pear sauce is killer! It would go with ham or a pork roast as well. Not a huge meat eater myself, so looking forward to trying it with waffles or crepes. I like the idea of trying white wine in place of chicken stock and will try that as well.

  • Jessica

    I made this tonight and it was absolutely delicious. I wanted to rewind and relive the entire experience. Thank you!!

  • Dean

    Re: pork chops that curl.

    Take some kitchen scissors and cut through the fat of the pork about every 3/4″ or so. This will help to keep the pork chop flat in the pan. Good luck! I will be trying this recipe tonight!

  • Smoother pears

    Sounds lovely, but I think I’d want to puree the pears.

  • Steve Maskery

    It sounded good in print and I was not disappointed. Rich, just sweet enough and it was a perfect complement to the pork. I scaled it down for one and it still worked beautifully. I served it with simple boiled potatoes and crunchy carrots. I’ll definitely do it again. Excellent.

  • Rosie

    Cooked up this recipe yesterday but with some boneless pork chops instead — definitely a keeper! Thanks for posting it!

  • Jackie Appleton

    I loved this recipe and cooked it as suggested using vegetable stock instead as the the veg was already cooking in another pad. I will be cooking this again without a doubt I loved it as it had ginger in it.

    Thank you

  • robbi

    Can you substitute some ground ginger?

    • Elise

      You could try. If you do, please let us know how it works out for you.

  • Amanda

    That looks so good! I will have to try it soon. And I must ask you, where did you get those acorn plates? They are so pretty! :)

    • Elise

      Hi Amanda, it’s Burleigh “oak and acorn” pattern for Williams-Sonoma Home. I bought the one plate at Williams-Sonoma a couple years ago at a close-out sale, but haven’t been able to find any more.

  • Melissa

    Made it last night. Truly wonderful. I figured we would have leftovers (fat chops from Skagit River Ranch), but the 8 and 11 year olds polished off their chops, as did the parents. The only change I made was to sub verjus for half of the cider vinegar. Other than that, I did what I never do except when I’m baking, I stuck to the recipe. And such a payoff! Thanks for a fabulous recipe.

  • Bill Baerg

    It will make a world of difference to use lard (rendered pork fat) for frying instead of oil. The meat will take on a whole new taste experience. It won’t taste scorch fried! The meat flavor will shine through :-)

    • Elise

      Lard is a fabulous cooking fat, especially if you render it yourself. The stuff they sell at the market tends to be treated. As for “scorch fried”, I haven’t found that an issue with using oil, especially high smoke point oil such as canola, grapeseed, or rice bran oil.

  • Tuty

    This is one of my favorite too.. instead of chicken stock, I used white wine to add another layer of flavor. It’s delicious