Pork Cutlets with Pear and Sherry Vinegar Pan Sauce

In a Hurry, Family Meal

SERVES: 4

Many types of fruits—prunes, sour cherries, quince, figs, and dried apricots—go well with pork. Firm ripe pears, especially the Bosc variety, which hold their shape when cooked, are tasty, too, as are Asian pears.

INGREDIENTS:

• • 8 ½- to ¾-inch-thick boneless pork chops, pounded to ¼ inch thickness
  • Salt and freshly ground black pepper
  • 1 firm ripe pear (I use Bosc)
  • 1 tablespoon light brown sugar
  • 1 tablespoon butter, plus more as needed
  • ½ tablespoon olive oil, plus more as needed
  • 3 tablespoons finely chopped shallots
  • 3 tablespoons sherry vinegar or cider vinegar
  • ⅔ cup homemade pork stock or canned low-sodium chicken broth
  • 1 tablespoon finely chopped fresh mint or flat-leaf parsley

INSTRUCTIONS:

1. 1. Sprinkle both sides of the pork with salt and pepper to taste. Let stand at room temperature for 30 minutes.
   2. Peel and core the pear, then cut it lengthwise into quarters. Thinly slice the quarters crosswise and toss the slices in a small bowl with the brown sugar.
   3. Heat a large skillet over medium-high heat and add 1 tablespoon butter and ½ tablespoon oil. When the butter has melted, sear the pork cutlets, in batches, for 30 seconds per side, adding more butter and oil as needed. Do not overcook the pork. Remove the cutlets and set aside.
   4. Add the shallots to the fat remaining in the pan and cook, stirring, for 3 minutes, or until softened. Add the pear and any juice and cook, stirring constantly, for 3 minutes, or until the pear begins to color. Add the vinegar and stock, bring to a simmer, and cook until the liquid becomes syrupy, about 6 minutes. Season to taste with salt and pepper.
   5. Push the pear to one side of the skillet and return the pork, along with any juices, to the pan. Spoon some of the pear over the pork and cook for 1 minute to warm through. Place the cutlets on a warm platter with the pear and sauce spooned over. Sprinkle with the mint and serve.

ALTERNATIVE CUTS:

• • Pork tenderloin cut into medallions, slices cut from boneless sirloin, or cutlets from the pork leg inside (top round). Or use ½-inch-thick slices of boneless smoked pork loin, also called Canadian bacon but don’t pound them; serve 2 slices per person.

COOK’S NOTES:

• • This recipe also makes a great pan sauce for seared pork chops or pork tenderloin medallions.
  • If using chops or medallions, sear them for 2 to 3 minutes per side.