|225 g||pork chops|
|1 tbsp||olive oil|
|50 ml||orange liqueur|
|olive oil (for frying)|
Preheat oven to 180°C/350°F. Quarter and core pears and slice the quarters into thin slits. Peel and halve the shallots. Set both aside.
Season both sides of the pork chops with salt. Transfer to a hot grill pan and grill on all sides, for approx. 10 min. in total.
In a second pan, heat the butter and olive oil and add sliced pears, shallots, and thyme sprigs and sauté for approx. 5 min. Season with salt and pepper. Add the orange liqueur and let simmer for approx. 30 sec. more.