059 / 100 · Fish, Pork, and Sunday Suppers

Maple Pork Chops with Roasted Pears

4 pork chops with pears Active 20 min Total 50 min

Pears and maple syrup bring a gentle sweetness to pork chops, balanced here with thyme and a small splash of cider vinegar. The pears start roasting before the pork so their edges soften and color without forcing the chops to stay in the oven too long. A brief skillet sear gives the meat a golden surface. Choose one-inch-thick chops of similar size; very thin chops need a different, much shorter cooking method. The final glaze is a light coating, not a thick syrup sauce.

Jump to the ingredients

A golden pork chop with maple-glazed roasted pear wedges on a terracotta plate.

Choose pears that hold their shape

Firm but ripe pears are easier to handle than very soft fruit. Cut them into broad wedges and leave the skin on so they remain intact through roasting and turning. They should yield to a fork at the end, with golden edges and a tender center. If the pears finish first, transfer them to a plate while the pork reaches its safe temperature.

Rest before glazing

The chops need a minimum three-minute rest after reaching 145°F in the oven. Use five minutes here, which is enough time to make the simple glaze in the warm skillet. The handle remains hot after the oven, so keep an oven mitt on it. Maple syrup can scorch over fierce heat; melt the butter, add the syrup and vinegar, and warm gently only until the ingredients come together.

Ingredients

  • 2 firm ripe pears (about 12 oz / 340 g), cored and cut into 6 wedges each
  • 1 tablespoon olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 4 boneless pork loin chops, about 6 oz (170 g) and 1 inch thick each
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon unsalted butter
  • 2 tablespoons pure maple syrup
  • 1 teaspoon apple cider vinegar

Set out

Rimmed baking sheet, Ovenproof skillet, Tongs, Instant-read thermometer

Allergens

Milk. Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 400°F (200°C). Toss the pears with 1/2 tablespoon oil and 1/4 teaspoon salt on the baking sheet. Roast for 15 minutes, turning once.
  2. Meanwhile, pat the chops dry and season with the remaining 1/2 teaspoon salt and thyme. Heat the remaining 1/2 tablespoon oil in the ovenproof skillet over medium-high heat. Sear the chops for 3 minutes per side.
  3. Move the skillet to the oven alongside the pears. Roast the chops for 6–10 minutes, until the thickest center of each reaches 145°F (63°C). The pears should be tender and golden; remove them whenever ready.
  4. Transfer the chops to a clean plate and rest for 5 minutes, at least the required 3 minutes. Carefully return the hot-handled skillet to low heat using an oven mitt.
  5. Add the butter, maple syrup, and vinegar to the skillet. Stir for 30–60 seconds until melted and glossy, loosening with 1 tablespoon water if needed.
  6. Add the pears to the glaze and turn gently. Serve the rested chops with the glazed pears and a little sauce.

A useful detail

Bone-in chops can be used, but thickness still determines timing. Check the meat away from the bone with a thermometer.

Make it your own

  • Use firm apple wedges in place of pears; roast them a few minutes longer if necessary.
  • Replace thyme with 1 teaspoon finely chopped rosemary.

Keep it well

Refrigerate pork and pears in shallow covered containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder for up to 4 days. Reheat to 165°F (74°C).