Pork Chops with Hazelnut-Rosemary Crust and Roasted Pear

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. In a bowl, mix the toasted hazelnuts, breadcrumbs, half of the chopped rosemary, a pinch of salt and pepper, and 1 tablespoon olive oil.

2. 2

   Pat the pork chops dry with paper towels and season them with the remaining salt and pepper. Brush the top side with Dijon mustard and press the hazelnut mixture on top to form an even crust.

3. 3

   Place the pear wedges on a baking tray. Add the honey, a drizzle from 1 tablespoon olive oil, and a little pepper. Toss well to coat.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Add the butter and sear the pork chops on the side without the crust for 2 minutes. Remove the skillet from the heat.

5. 5

   Transfer the pork chops to a baking tray, or keep them in the skillet if oven-safe, with the crust facing up. Roast together with the pears for 14 to 16 minutes at 200 °C / 400 °F, until the pork is cooked through and the pears are tender and golden.

6. 6

   Remove the pork chops and pears from the oven and let them rest for 5 minutes. Meanwhile, place the same skillet over medium heat and add the shallot, garlic, and remaining rosemary. Cook for 2 minutes with a few drops of olive oil if needed.

7. 7

   Pour the dry white wine into the skillet and scrape up the browned bits. Let it reduce for 2 to 3 minutes. Add the chicken stock and apple cider vinegar, and cook for 4 to 5 minutes until slightly reduced.

8. 8

   Whisk the remaining butter into the sauce until glossy. Serve each pork chop with roasted pears and a few spoonfuls of shallot sauce over or alongside.