Pork Chops with Pear and Ginger Recipe – Sherry Glazed T-Bone Chops

Difficulty:

2/5

Serves:

4 PEOPLE

Prep Time:

20 minutes

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Pork Chops with Pear and Ginger Recipe

Pork Chops with Pear and Ginger Recipe delivers thick T-bone chops seared golden-crisp then glazed in sherry-vinegar pear-ginger pan sauce — sweet-tart fruit meets fiery root in luxurious reduction. From A IS FOR APPLE “Pork and Pears,” hosted by Lauren Gulyas, these 1-inch beauties balance pork richness against Anjou pear tenderness and julienned ginger zing while cornstarch creates glossy sauce perfection.

The Inspiration

This Pork Chops with Pear and Ginger Recipe brilliantly captures episode’s pork-pear synergy through classic pan-sauce technique — T-bone chop’s dual tenderness (loin + tenderloin) provides textural variety while fond from initial sear becomes sauce foundation. Lauren Gulyas showcases sherry vinegar’s nutty brightness cutting pear sweetness, julienned ginger’s fibrous heat contrasting fruit softness, and Sauvignon Blanc deglazing lifting caramelized sugars into elegant harmony. Room-temperature start ensures edge-to-edge cooking; cornstarch slurry transforms thin jus into spoonable velvet.

Ingredients

4 T-bone chops about 1 inch (2.5cm) thick about 8oz (227g)
2 tablespoons (30ml) of olive oil
3 tablespoons (45ml) sherry vinegar
2 tablespoons (30ml) white sugar
2/3 cup (166ml) white wine like Sauvignon Blanc
1 cup (250ml) low sodium chicken broth
2 firm ripe Anjou pears or Bosc
1 ½ inch (3.8cm) long piece of peeled ginger
6 scallions
1 teaspoon (5ml) of corn starch

Methods

Remove the chops from the refrigerator and allow to come to room temperature.
Drizzle the chops with half the olive oil and season with salt and pepper.
Place a large skillet over medium heat. Add the remaining oil to heat until shimmering. When hot add the pork to the pan and cook until a rich golden brown crust is achieved, flip and repeat for the other side.
Remove the pork from the pan place on plate and cover with foil.
Drain off any fat that is left in the pan.
Peel core and cut the pears into eighths. Peel and slice the ginger into julienne strips. Thin slice the scallions on a bias.
Place the pan over medium-high heat and add the sherry vinegar, white sugar and cook until the syrup starts to thicken. Pour in wine (note stand back it could sputter) add the chicken broth, pears, ginger, and bring to a simmer. Cook uncovered turning the pears occasionally, for 5 minutes. Mix cornstarch with 1 tablespoon (15ml) cool water. Add the corn starch mixture to pan and stir to incorporate well. Return the pork chops to the pan and any juices left on the plate. Toss the pork chops and scallions in velvety sauce. Season with salt and pepper. Garnish with scallions.
Plate the pork and top with sauce and pears.

Serving Suggestions

Fan Pork Chops with Pear and Ginger over celery root purée with sauce pooling seductively, or construct chop-chopped salad where sliced meat mingles with bitter escarole and pear fans — episode’s pork-pear theme demands parsnip ribbons absorbing sauce while ginger-pickled quince provides pucker. Steak frites converts to chop frites with truffle pommery; harvest suppers showcase whole chops with pear-rosemary skewers. Pair Alsace Pinot Gris matching pear or bold Syrah embracing spice; deconstruct into lettuce wraps with scallion pancakes for fusion fun. Family reverse-sear (oven then pan) scales sheet trays perfectly; sous-vide 140°F then sauce immersion maintains pink perfection.

Final Thoughts

Pork Chops with Pear and Ginger recipe from A IS FOR APPLE “Pork and Pears,” hosted by Lauren Gulyas, transforms 1-inch T-bone chops through shimmering skillet sear into sherry vinegar-pear-ginger pan sauce where caramelized fond, julienned ginger heat, and cornstarch velvet meet pink-juicy pork perfection — 5-minute pear simmer maintains fruit integrity while scallion bias slices provide fresh lift for elegant weeknight main serving 4 with sauce doubling as condiment. Sauvignon Blanc deglazing and room-temperature searing ensure restaurant crust without dryness, scaling effortlessly from family dinner to date night centerpiece.

Find more recipes from A is for Apple here!