Pork Chops & Pear Pan Sauce

Instructions

1. Prepare the ingredients & start the sauce

   Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Core and small dice the pear. In a bowl, whisk together the mustard, honey, and 1/4 cup of water; season with salt and pepper.

2. Roast the vegetables

   Line a sheet pan with foil. Place the diced potatoes, halved Brussels sprouts, and onion wedges on the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3. Cook the pork

   Meanwhile, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

4. Finish the sauce & serve your dish

   To the pan of reserved fond, add the diced pear and sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the roasted vegetables. Top the pork with the finished sauce. Enjoy!