Braised pork chop with pepper and sweet and sour pears

For 4 people, 20 min preparation time, marinating time 4 hours, cooking time 20-25 min

Ingredients

4 pork chops, trimmed ready for cooking
2 tablespoons honey
1 teaspoon paprika powder
1 tbsp crushed red pepper (my recommendation: dark Kampot Rouge )
2 teaspoons olive oil
8 small juicy pears, halved
1 tablespoon white wine vinegar
1 tablespoon of cane sugar

production

First, place the pork chops in a shallow dish. Then mix the honey with the paprika and coat the chops all over with the mixture. Now mix the pepper with the rosemary, sprinkle both sides of the meat with it and leave to marinate for four hours.

Next, preheat the oven to 220 ºC. Heat the oil in a pan and fry the chops on a medium heat for two minutes on each side until golden brown. Place in a frying pan. Or on a grill.

Finally, put the pears in a bowl. Add the vinegar and 1 tablespoon of water and carefully toss the fruit in the mixture. Put the pears in the frying pan with the meat, cover with aluminum foil and cook in the oven for 10 - 15 minutes.

The meat should be tender and juicy and the pears should be just tender but not soft. Remove the aluminum foil and let the chops brown for another 5 minutes.

The longer the chops are marinated in the mixture of honey, paprika, pepper and rosemary, the better they taste.

Braised pork chops are a delicious dish for a barbecue Sunday with friends.

Source: Vassallo, Jody “Salt and Pepper”, Christian Verlag 2006