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Pan Seared Pork Chops with Pear Mostarda Recipe

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For Pork Chops:

  • ½ tsp fennel seeds
  • ½ tsp black peppercorns
  • 2 tsp kosher salt
  • 1 tsp light brown sugar
  • 2 bone-in center cut pork chops (10 to 12 ounces each)
  • 1 tsp olive oil

For Mostarda:

  • 2 Tbsp olive oil
  • ½ medium onion (diced)
  • 2 Harry & David Royal Riviera® Pears (diced half-inch cubes)
  • ¼ c honey
  • 1 tsp mustard powder or mustard seeds (I used powder)
  • 2 Tbsp balsamic vinegar
  • 1 tsp salt
  • A few cranks of black pepper
  • 1 cup torn mustard greens (for serving)


  • Grind together the fennel, peppercorns, salt and sugar. Use a coffee grinder or mortar and pestle. In a pinch, you can place the spices into a freezer zip and crush them with a mallet. Rub spice mixture all over pork chops and let them sit at room temperature for 15 minutes.

Prepare the chops:

  • Preheat the oven to 375 degrees. Preheat a cast iron skillet to medium-high heat on the stove. Add 1 tablespoon olive oil. Add the chops to the skillet and sear 4 to 5 minutes on each side, turning down heat to medium if necessary. Flip again and transfer to the oven for 4 to 5 minutes, until cooked to desired doneness (145 degrees is considered safe for serving, but the temperature will continue to rise 5 or so degrees as the chops rest so keep this in mind). Let the chops rest, while you prepare the mostarda.

Prepare the mostarda:

  • In a large skillet (I used nonstick) on medium heat, add the olive oil and then the onion. Cook the onions until they begin to soften (4 to 5 minutes), then add the pears along with the honey, mustard, vinegar, salt and pepper. Turn heat to low and let simmer for about 5 minutes. Add a splash of water if the pan becomes too dehydrated. Set aside to cool a bit.

For serving:

  • Toss the mostarda with the mustard greens. Set a pork chop on each plate and top with the mostarda. Serve immediately.