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Pear Pork Chops with Winter Vegetables

Unforgettable-juicy-tender-flavor-packed-lip-smacking pork chops paired beautifully with acorn squash, potatoes and pears - YUM!

For the Pork Chops:

4 (6oz) pork chops

200ml bottle Savory Olive Garlic Olive Oil, reserve 3 Tbsp for vegetables

200ml bottle Savory Olive Comice Pear Balsamic Vinegar, reserve 2 Tbsp for vegetables

Salt & Pepper to taste

For the Vegetables:

1 medium acorn squash, seeded and cut into 8 wedges

1 pound fingerling potatoes, halved

1 medium onion, cut into wedges

3 Tbsp Savory Olive Garlic Olive Oil

2 medium pears, cut into wedges

1/4 tsp fresh thyme, minced

2 Tbsp Savory Olive Comice Pear Balsamic Vinegar

Salt & Pepper to taste


Start by reserving 3 Tbsp of olive oil and 3 Tbsp of balsamic vinegar - set aside - you will need this when making the vegetables. In a large resealable plastic bag combine the remaining bottle of olive oil and balsamic with the pork chops. Marinade overnight for best results or a minimum of 30 minutes.

Preheat oven to 350. In another large resealable plastic bag add squash, onions, potatoes and 2 Tbsp of olive oil - seal and shake to coat veggies. Remove Veggies from bag and place on a greased baking sheet, in a single layer. Bake uncovered for 40-45 minutes or until golden brown, turning once. About half way through baking your veggies you'll want to start cooking you pork chops.

Take pork chops out of marinade - discard extra marinade - sprinkle salt and pepper on pork chops to taste; in a skillet cook pork chops over medium heat until done all the way through.

In a large resealable plastic bag add pears, thyme, salt, pepper and remaining olive oil - seal and shake to coat. Arrange on baking sheet with vegetables and bake 10-15 minutes. When you are ready to serve drizzle with the remaining balsamic vinegar.


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