Juicy pork chops are topped with pears in an orange-sage sauce and served with spicy mustard greens for a healthy one-pan supper.

Pork chops and pears
Pork Chops and Pears with Mustard Greens

Boneless pork chops prepare on the range with sweet D’Anjou pears in a fresh orange juice and sage sauce. The sauteed mustard greens with garlic and crushed red pepper are a good option to spinach with their strong, brilliant taste. The pears’ sweet taste balances out the greens’ spiciness, however do not hesitate to minimize the red pepper if you’d like a milder meal. For more tasty pear dishes, attempt this Kale and Butternut Squash Salad with Pears and Almonds and Stuffed Chicken with Prosciutto, Pears, and Brie.

pears in pan drippings

If you choose to utilize other greens, spinach or chard can be utilized here rather.

How to Prepare Pork Chops on the Range

To make sure even cooking, don’t prepare the pork chops directly from the refrigerator. Pull them out about 20-30 minutes prior to and season the chops with salt and pepper for juicy meat with increased taste.

Boneless center cut pork chops prepare quite rapidly, so ensure to enjoy as they get near to completing. To evaluate for doneness, hold the slice with tongs for stability and place an instant-read thermometer into the side of the slice through to the center. The temperature level must sign up 145°F.


  • Swap out mustard greens for child spinach or kale.
  • If you aren’t a fan of heat, minimize the crushed red pepper to 1/4 teaspoon.
  • For more piquant taste, spray the greens with a little vinegar prior to serving. Malt, apple cider, or balsamic vinegar are all great options.

pork chops and pears

More Pork Chop Recipes You’ll Love:

Pork Chops and Pears with Spicy Mustard Greens

372 Cals 39 Protein 12.5 Carbohydrates 17.5 Fats

Preparation Time: 10 minutes

Prepare Time: 15 minutes

Overall Time: 25 minutes

Juicy pork chops are topped with pears in an orange-sage sauce and served with spicy mustard greens for a healthy supper.

  • 1/4 teaspoon kosher salt, plus more to taste
  • black pepper to taste
  • 4 boneless center cut pork chops, cut of excess fat, 6-ounce, about 3/4-inch thick each
  • 1 pound mustard greens, or spinach, chard, etc
  • 1 tablespoon olive oil, divided
  • 2 big garlic cloves, sliced
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 medium company D’Anjou pears, cut into 16 wedges
  • 1/4 cup fresh orange juice
  • 4 medium fresh sage leaves, very finely sliced
  • Season the pork chops with salt and black pepper to taste. Reserve.

  • Cut the comes from the greens and dispose of. Fill a big bowl with water and totally plunge the leaves and upset carefully.  Raise the greens from the water and location in a colander. 

  • Empty the water from the bowl and repeat to make sure make sure that all sand is cleaned from the greens. Do not shake away the excess water.

  • Cut the greens crosswise into large ribbons (about 2 1/2 inches).

  • Heat olive oil in a big frying pan over medium, include garlic and cook, stirring for 1 minute.

  • Include greens and crushed red pepper and continue to prepare, stirring periodically, till wilted and the excess wetness is vaporized and the greens hurt, 8 to 10 minutes.

  • Transfer to a serving meal and keep warm.

  • Heat the staying 2 teaspoons olive oil in a big nonstick pan over medium-high heat.

  • Include pork chops and cook till the bottom is side is golden brown, about 3 minutes.

  • Flip chops and minimize heat to medium and continue to prepare till done (145°F), about 6 more minutes. 

  • Transfer to a plate and keep warm.

  • Decrease pan heat to medium-low and include pears in a single layer.

  • Prepare till golden, turning when, about 2 minutes per side. include orange juice, 3 tablespoons water and sage.

  • Stir to loosen up the any browned bits from the pan bottom. Include pork chops and any collected juices from the plate back to the pan and let prepare for 1 minute prior to getting rid of from the heat.

  • Serve pork chops topped with pears and pan juices and together with the greens.

Serving: 1pork chopand 1/3 cup greens, Calories: 372kcal, Carbohydrates: 12.5g, Protein: 39g, Fat: 17.5g, Hydrogenated Fat: 5g, Cholesterol: 105mg, Salt: 171mg, Fiber: 4g, Sugar: 9g

Blue Smart Points: 7

Green Smart Points: 7

Purple Smart Points: 7

Keywords: Boneless Pork Chops, pork and pears