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Skillet Pork Chops with Pears and Shallots One Star

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Servings: Serves 4

Cook Time: 25 minutes

Prep Time: 20 minutes


You can substitute low-sodium chicken broth for the red wine.
4 (1 inch-thick) bone-in pork chops
Salt and pepper
1 Tbsp. unsalted butter
1 Tbsp. vegetable oil
2 Bosc pears, halved, cored, and each sliced lengthwise into 6 pieces
3 shallots, halved and sliced thin
1 Tbsp. minced fresh thyme
1/2 cup red wine
1/2 cup apple cider
2 tsp. Dijon mustard


1. Heat oven to 400 degrees. Pat pork dry with a paper towel and season with salt and pepper.
2. Heat butter and oil in a large oven-safe skillet over medium-high heat until shimmering. Add pork and brown on both sides, 8 to 10 minutes total; transfer to a plate. Reduce heat to medium and add pears, shallots, and thyme to skillet. Cook, stirring occasionally, until shallots and pears begin to soften, 3 to 5 minutes.
3. Increase heat to high, stir in wine, and simmer until mixture is reduced by half, 1 to 2 minutes. Whisk in cider and mustard and bring to a boil. Nestle pork back into skillet along with accumulated juices on plate.
4. Transfer skillet to oven and cook until center of pork registers 145 degrees, 10 to 12 minutes. Transfer pork to plates, spoon pear and shallot mixture over top, and serve.
Source: Hannaford fresh Magazine, September - October 2017

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 440 kcal (22%)
Calories from Fat 153 kcal (0%)
Total Fat 17 g (26%)
Saturated Fat 5 g (25%)
Cholesterol 130 mg (43%)
Sodium 150 mg (6%)
Total Carbohydrates 23 g (7%)
Dietary Fiber 3 g (12%)
Protein 40 g (66%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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