"Sheryl Rosen" > wrote in message : Please help!
> I have center cut boneless pork chops in the freezer that I want to make
> over the weekend..................

This is my favourite pork chop recipe - I'm sure it'd be just as good
without the bones.-
Richard.

Oven-Braised Pork Chops With Red Onions And Pears

pork

2 cups balsamic vinegar
3 tablespoon extra virgin olive oil
6 garlic cloves, peeled
4 center cut pork chops,; 1 1/4 inch thick
1 large red onion; in 8 wedges
1 salt
1 freshly ground pepper
2 ripe but firm pears,; cut in 8 wedges
1/4 cup red wine vinegar
2 tablespoon honey

The sugar in the honey helps to caramelize the pork, onion and pears as
they oven-braise. It is a technique that works well with other roasted
meats and birds as well. Just mix a little honey with the pan juices and
baste or brush the roast with that during the last 10 minutes or so of
roasting.

For some dishes, you want the onions cut fine, so they almost disappear.
Here, I cut the onions large-and the pears, too-so they keep their shape
and don't fall apart. Even when ripe, Bosc pears stay firmer than most,
making them just right for this dish.

In a small saucepan, bring the balsamic vinegar to a boil over high heat.
Adjust the heat to a gentle boil and boil until the vinegar is syrupy and
reduced to about 1/3 cup. Set aside.

Preheat oven to 425° F. Heat the oil in a large, heavy skillet with a
flameproof handle over medium-high heat. Whack the garlic cloves with the
flat side of a knife and scatter them over the oil. Cook, shaking the
skillet, until brown, about 2 minutes. Lay the pork chops in and cook
until the underside is browned, about 6 minutes. Remove and reserve the
garlic cloves if they become more than deep golden brown before the chops
are fully browned. Turn the chops, tuck the onion wedges into the pan and
continue cooking until the second side of the chops is browned, about 6
minutes. Season with salt and pepper. About half way through browning the
second side, tuck the pear wedges in between the chops.

Stir the red wine vinegar and honey together in a small bowl, until the
honey is dissolved. Pour the vinegar/honey mixture into the skillet and
bring to a vigorous boil. Return the garlic cloves to the skillet if you
have removed them. Place the skillet in the oven and roast until the
onions and pears are tender and the juices from the pork are a rich,
syrupy dark brown, about 30 minutes. Once or twice during roasting, turn
the chops and redistribute the onions and pears. Handle the skillet
carefully-it will be extremely hot.

Remove the skillet from the oven. Place a chop in the center of each
warmed serving plate. Check the seasoning of the onion-pear mixture,
adding salt and pepper if necessary. Spoon the pears, onion and pan juices
around the chops. Drizzle the balsamic vinegar reduction around the edge
of the plate.

Contributor: Lydia's Kitchen

Yield: 4 servings

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** Exported from Now You're Cooking! v5.66 **

...
> (Yeah, I know, technically chops have a bone, if they are
> boneless they are steaks, whatever..."pork steaks" just sounds dumb to
> me).
>
> I'm tired of marinating them and grilling them.
> I'm tired of Shake-n-Bake-ing them.
> Making them with stuffing doesn't inspire me.
> I have even done them as I do a loin roast, pan roasted with onions,
> apples
> and apple cider. That's getting "old" too.
> The person I'm having as a dinner guest doesn't care for sauerkraut, so
> that's out.
>
> I know there must be a million and one ways to cook pork chops, but damned
> if I can think of any other than what I've been doing all along.
>
> Any ideas of something different to do with boneless loin pork chops, and
> accompaniments?
>
> Thanks!
>
> Sheryl
>