Roasted pork chops with caramelized pears and thyme

Nutrition per serving

• Step 1/4

  
  • 2 pears
  • 3 shallots
  • oven
  • cutting board
  • knife

  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.

• Step 2/4

  
  • 225 g pork chops
  • salt
  • grill pan
  • tongs

  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.

• Step 3/4

  
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 8 sprigs thyme
  • 50 ml orange liqueur
  • pepper
  • frying pan
  • spatula

  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.

• Step 4/4

  
  • oven
  • 1 baking dish

  Place the pears in the bottom of a baking dish and place the pork chops on top. Transfer to a preheated oven and bake at 180°C/350°F for approx. 20 min. Remove and let the chops rest at least 5 min. before serving. Enjoy!