Honey Braised Pork Chops with Pears, Red Onion, Feta and Almonds (California Almond Board)

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1/3 c. sliced almonds
1 T. olive oil
4 boneless pork loin chops
Salt and pepper
2 pears, peeled, cored, and thinly sliced
½ c. thinly sliced red onion
1 t. thyme
1 c. lo sodium chicken broth
3 T. honey
2 t. cider vinegar
¼ c. crumbled feta cheese
2 T. chopped fresh parsley
Toast almonds until golden brown.
Heat olive oil in large skillet over medium high heat. Season both sides of pork chops
with salt and pepper. Sear 2-3 minutes per side, until golden brown. Remove pork from
pan and set aside. Add pears and onion to pan. Sauté 3 minutes until soft. Add thyme.
Cooke 1 minute until thyme is fragrant. Add chicken broth, honey and vinegar and bring
to a simmer. Return pork chops to pan and cook 3-5 minutes more until pork chops are
tender and cooked through. Transfer pork to a serving platter and pour over pear and
onion sauce. Top with feta cheese, parsley and toasted almonds.
Serves 4

Main CourseBeth Conrey