Glazed Smoked Chops with Pears

My husband would eat pork chops every day if he could. Luckily, they’re good all sorts of ways, including with pears.

  • Preheat oven to 350°. In an ovenproof skillet over medium-high heat, brown pork chops on both sides; remove from pan.
  • In same pan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add wine, vinegar and honey; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes, stirring occasionally.
  • Return chops to pan; top with pears. Transfer to oven; bake until pears are tender, 10-15 minutes.
Nutrition Facts

1 serving: 313 calories, 4g fat (6g saturated fat), 41mg cholesterol, 1056mg sodium, 34g carbohydrate (26g sugars, 4g fiber), 22g protein.

  • 4 smoked boneless pork chops
  • 1 tablespoon olive oil
  • 1 large sweet onion, cut into thin wedges
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 large ripe pears, cut into 1-inch wedges

Marco Harmon

I was born and raised in Roanoke, VA. I studied Communications Studies at Roanoke College, and I’ve been part of the news industry ever since. Visiting my favorite downtown Roanoke bars and restaurants with my friends is how I spend most of my free time when I'm not at the desk.

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