Citrus Pear Pork Chops Preparation

A perfect "pear"ing of citrus, pear, and maple over tender pork chops!

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Citrus Pear Pork Chops Preparation

Included Ingredients

Pork sirloin, Salt (Salt, calcium silicate (an anticaking agent)), Spice Black Pepper, SMOKED PAPRIKA SMOKED, Onion White (Diced), Orange Juice (100% juice) (concentrated orange juice), Orange peel raw, Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice.), Lemon Juice (Filtered water, lemon juice concentrate, sodium bisulfite (preservative), sodium benzoate (preservative) and lemon oil.), Spice Thyme, Spice Garlic (Minced) (garlic, water, Olive Oil, citric acid (preservative).), Syrups maple, Pear canned slices drained

Groceries Needed

  • Potatoes or brown rice

Optional Additions

  • As a garnish, Asian or Bosc pear, cubed or dried pear chips

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook:

Follow the cooking instructions below. For most tender pork loin thaw before cooking. Watch meat closely and it cooks to 145 degrees. Over cooking the meat will cause meat be tough and dry

Serve:

Serve pork with mashed potates or brown rice and top with the prepared sauce. Pair with a roasted or steamed green vegetable or fresh arugula salad with lemon vinaigrette.

Low Carb Serving Option:

Serve with mashed caulflower

Small

3 Servings

Oven

Thaw meal in the refrigerator overnight. Remove pork chops from sauce. Sear chops 2–3 minutes per side in a skillet with a little oil. Transfer them to a sheet pan and roast at 400 degrees for 6–10 minutes, until the pork reaches an internal temperature of 145°F. Pull them out and cover with foil to rest. Pour reserved sauce, onions, and pears into saucepan. Simmer over medium heat 8–10 minutes, stirring, until the onions soften and the pears break down. Stir 1 tbsp cornstarch into 1 tbsp cold water, whisk into the simmering sauce, and cook 2–3 minutes until glossy and thick enough to coat a spoon.

Grill

Thaw meal in the refrigerator overnight. Remove pork chops from sauce. Pour reserved sauce, onions, and pears into saucepan. Simmer over medium heat 8–10 minutes, stirring, until the onions soften and the pears break down. Stir 1 tbsp cornstarch into 1 tbsp cold water, whisk into the simmering sauce, and cook 2–3 minutes until glossy and thick enough to coat a spoon. Heat the grill to medium-high (about 400–450°F) and oil the grates well. Grill chops 3–4 minutes per side, turning once, until they reach an internal temperature of 145°F. In the last minute, brush a spoonful of the finished sauce onto each chop and let it caramelize for 20–30 seconds per side. Rest chops 5 minutes.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 4-6 hours, until pork reaches an internal temperature of 145°F and the pears and onions are tender and jammy. Transfer chops to a plate and tent with foil. Stir together 1 Tbsp cornstarch and 1 Tbsp cold water, whisk into sauce, and simmer on HIGH for 3–5 minutes, until glossy and thick enough to coat a spoon.

Pressure Cooker

Cook on HIGH pressure for 30 minutes, then natural release for 10 minutes. Turn setting to sauté. Stir together 2 Tbsp cornstarch and 2 Tbsp cold water, whisk into sauce, and simmer on for 3–5 minutes, until glossy and thick enough to coat a spoon.

Seasoning

Red Pepper flakes | 1/8 tsp

Thyme | 1/4 tsp

Medium

6 Servings

Oven

Thaw meal in the refrigerator overnight. Remove pork chops from sauce. Sear chops 2–3 minutes per side in a skillet with a little oil. Transfer them to a sheet pan and roast at 400 degrees for 6–10 minutes, until the pork reaches an internal temperature of 145°F. Pull them out and cover with foil to rest. Pour reserved sauce, onions, and pears into saucepan. Simmer over medium heat 8–10 minutes, stirring, until the onions soften and the pears break down. Stir 1 tbsp cornstarch into 1 tbsp cold water, whisk into the simmering sauce, and cook 2–3 minutes until glossy and thick enough to coat a spoon.

Grill

Thaw meal in the refrigerator overnight. Remove pork chops from sauce. Pour reserved sauce, onions, and pears into saucepan. Simmer over medium heat 8–10 minutes, stirring, until the onions soften and the pears break down. Stir 1 tbsp cornstarch into 1 tbsp cold water, whisk into the simmering sauce, and cook 2–3 minutes until glossy and thick enough to coat a spoon. Heat the grill to medium-high (about 400–450°F) and oil the grates well. Grill chops 3–4 minutes per side, turning once, until they reach and internal temperature of 145°F. In the last minute, brush a spoonful of the finished sauce onto each chop and let it caramelize for 20–30 seconds per side. Rest chops 5 minutes.

Slow Cooker

Cook on low 4-6 hours, until pork reaches an internal temperature of 145°F and the pears and onions are tender and jammy. Transfer chops to a plate and tent with foil. Stir together 2 Tbsp cornstarch and 2 Tbsp cold water, whisk into sauce, and simmer on HIGH for 3–5 minutes, until glossy and thick enough to coat a spoon.

Pressure Cooker

Cook on HIGH pressure for 40 minutes, then natural release for 10 minutes. Turn setting to sauté. Stir together 2 Tbsp cornstarch and 2 Tbsp cold water, whisk into sauce, and simmer on for 3–5 minutes, until glossy and thick enough to coat a spoon.

Seasoning

Red Pepper flakes | 1/4 tsp

Thyme | 1/2 tsp

Nutrition Facts

Serving Size | 6 oz (170 g)

280 Calories | 6g Total Fat | 19g Carbs | 0g Fiber | 35g Protein | 3g Sugars | 2g Sat. Fat | 520 mg Sodium

Allergens: None

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.