Pear and Caramelized Onions Pork Chops

Topped with juicy pears and caramelized onions, these pan-seared pork chops are turned into a flavor-packed dinner – perfect for fall and winter.

Pan-Seared Pork Chops topped with Pears and Caramelized Onions , served on a bed of arugula

I’ve been on a pork chop trip lately. I realized that pan-seared pork chops end up on our table practically every week. Seared, well rested and served with a delicious sauce or topping, they have basically everything I’m looking for in a perfect dinner.

Provided you get good quality pork chops – that is really important.

Pan-Seared Pork Chops are ready in 10 minutes and when cooked right they are so juicy, tender and delicious!  The other good thing I like about pan-seared pork chops is that they’re really versatile.

Pork is an inexpensive meat you can serve as is or with a little applesauce or pear chutney on the side, perfect for busy nights. Pan-Seared Pork Chops are also perfect for a fancy dinner, especially when paired with pears and caramelized onions!

Pan-Seared Pork Chops topped with Pears and Caramelized Onions , served on a bed of arugula

I like topping my pan-seared pork chops with something. The result is most of the time delicious. Having tried pork chops with various salsas and toppings, I gotta say that I really like the sweet/savory combination.

I’m dying to make a mango salsa but I’ll have to wait until they’re in season! Speaking of mango season, that’s funny because if I remember well, that I was able to find some all year round when I lived in Paris but in Sydney, it’s impossible to find fresh mangos, even imported ones, outside the season.

How is it where you live? Do you have mangoes all year round? I can’t wait to see them back on the shelves! Meanwhile, these Pan-Seared Pork Chops with Pears and Caramelized Onions keep me very happy.

Have you ever had caramelized onions? Like, real caramelized onions cooked for a very long time (and not the quick ten-minute version)? Then you know. It’s to die for. Seriously. The onions literally melt in your mouth. Pair them with pears and pan-seared pork chops and you have the perfect dinner for fall and winter!

So, who’s having  pan-seared pork chops this weekend?

Pan-Seared Pork Chops topped with Pears and Caramelized Onions , served on a bed of arugula

If you tried these Pan-Seared Pork Chops with Pears & Caramelized Onions, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Pear and Caramelized Onions Pork Chops
5 from 2 votes
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Pan-Seared Porks Chops with Pears & Caramelized Onions

Topped with juicy pears and caramelized onions, these pan-seared pork chops are turned into a flavor-packed dinner - perfect for fall and winter.

Course Main Course
Cuisine American, French
Keyword clean eating, dinner, easy, fall, pork, pork chops, protein, winter
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Calories 380 kcal

Ingredients

  • 3 medium white or yellow onions sliced (not chopped)
  • 3 tsp olive oil
  • 1 pinch salt
  • 2 tsp honey
  • 1/2 pear not too ripe, peeled and cubed
  • cooking spray
  • 2 pork chops bone in

Instructions

  1. Start with the caramelized onions. Heat olive oil in a non-stick skillet (preferably with a thick bottom) over medium heat. When hot, add onions and stir to coat them with oil. 

  2. After one minute, add a pinch of salt and 2 tsp honey and stir well. Reduce to low heat and cook onions for 30 to 40 minutes, stirring often to make sure they don't stick to the skillet and burn. You have to be patient! Do not turn the heat up to speed up the process, you'd only end up with burned onions. Instead, you want sweet, super tender onions that will melt in your mouth. 

  3. When onions are ready, remove from the skillet and set aside.

  4. While onions are cooking, prepare pear and set aside.
  5. Spray the same skillet with cooking spray. Turn the heat to medium/high and cook the pork chops 3-4 minutes on each side (Cooking time will vary greatly depending on the thickness of your chops. Pay attention as you don't want to end up with a tough meat). Season with salt and pepper. Remove from skillet and let them rest for about one minute.
  6. Arrange pork chops in plates and top them with caramelized onions and pear. Serve immediately.

Nutrition Facts
Pan-Seared Porks Chops with Pears & Caramelized Onions
Amount Per Serving (1 chop with apple and onions)
Calories 380 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 89mg 30%
Sodium 71mg 3%
Potassium 792mg 23%
Total Carbohydrates 27g 9%
Dietary Fiber 4g 16%
Sugars 17g
Protein 30g 60%
Vitamin C 17.1%
Calcium 4.7%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Dairy Free Gluten free Main Dishes Meat Paleo Paleo/Primal Pork Primal Recipes
12 Comments
  1. Another recipe to add to my list of things to make. I just ended up with extra pork chops because that was all I could find to cut up for making chile verde.

    We get mangoes all year long in far west Texas. Or at least I think we do. I’ve been using them a lot lately – for your chicken with mangoes, bell peppers & onions, as well as for smoothies. I’m rather surprised that you can’t get them all year in Sydney, given how close to the tropics it is. I don’t know for sure, but the trees probably produce only at certain times of year even in the tropics.

    1. Extra pork chops is always a good thing 😉
      I was really surprised too! But they are nowhere to be found, even in Asian grocery stores where they usually carry tropical fruits. But I’ve seen that the Australian mango season starts around september/november so I’ll be able to get some pretty soon 🙂

  2. I finally got around to making these tonight, and we both loved them. Such a wonderful flavor combination! My onions did not caramelize in time (I doubled the recipe and they took about two hours to finally caramelize), so for our first night we had them only partially caramelized. This recipe is definitely staying in my repertoire. I had forgotten what the photos look like – the bed of arugula and the cranberries makes the dish look even better. BTW, mangoes do disappear from the stores here in October. Yesterday our regular grocery had a few, but they were old and wrinkled, so today I bought some frozen ones, and we’ll see how those do.

  3. Wow! This looks amazing! I would try making these pears and caramelized onions pork chops for sure! Can I post it on my blog?

    1. Thanks Julia! If you’d like to use this recipe on your blog, you can list the ingredients and redirect people to this page for the full recipe. Thanks for asking 🙂

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