As the leaves begin to change and the air turns crisp, it’s time to savor the flavors of fall with a comforting and delicious recipe from renowned chef Lidia Bastianich. Her Pork Chops and Pears dish combines savory pork with sweet, juicy pears for a mouthwatering meal that is sure to delight your taste buds.
Fall Harvest Ingredients
To make Lidia’s Pork Chops and Pears, you will need a few simple ingredients that are easy to find at your local grocery store. Gather up some boneless pork chops, ripe pears, fresh thyme, garlic, olive oil, and a splash of white wine. These fresh, seasonal ingredients come together to create a dish that perfectly captures the essence of autumn.
Cooking Instructions
Start by seasoning your pork chops with salt and pepper, then sear them in a hot skillet until they are golden brown on both sides. Remove the chops from the skillet and set them aside. In the same skillet, add a drizzle of olive oil and sauté some garlic and thyme until fragrant.
Next, add your sliced pears to the skillet and cook them until they are tender and caramelized. Deglaze the pan with a splash of white wine, scraping up any browned bits from the bottom to add depth of flavor to the dish. Return the pork chops to the skillet and simmer everything together until the flavors have melded beautifully.
Time to Serve
Once everything is cooked to perfection, it’s time to plate up your Pork Chops and Pears. Arrange the pork chops on a serving platter and spoon the pear mixture over the top. Garnish with a few sprigs of fresh thyme for a pop of color and a burst of herbal aroma. This dish is best enjoyed hot, straight from the skillet to your plate.
Enjoy the Taste of Fall
With Lidia’s Pork Chops and Pears recipe, you can savor the flavors of fall in every bite. The combination of savory pork, sweet pears, and aromatic herbs creates a dish that is perfect for cozy autumn evenings. So gather your ingredients, fire up the stove, and treat yourself to a delicious taste of the season with this mouthwatering recipe from Lidia Bastianich.