Pear Pork Chops

This... was... divine.  Okay?

I don't want to be arrogant... (so please forgive me if it comes across that way).

Excellent!  Now that we have established that...  Let's move on.

I remember when the thought of a pork chop TERRIFIED me.  I'm pretty sure it stems from my mother's fear - that is, having been served a number of poorly prepared chops at one point in her life.  I think her fear tainted me for a while.  So, somehow, I have moved on and am now perfectly happy with consuming some pork here and there.

Probably four years back or so, while at CIM, a friend and fellow composer and I whipped up a tasty dinner of pear pork chops.  Seeing as I hadn't had it since then, and since I remember it being rather delicious, I decided it was time to make it again.  I don't remember exactly what recipe we used, but I do remember some slight variations.  This, however, was no letdown.

Pear Pork Chops
3 pork chops (about 3/4" thick)
1 tsp fresh chopped rosemary
3 cloves crushed garlic
1 tsp salt
1/2 tsp pepper
1/2 cup sherry
2 bartlet pears
1 tbsp brown sugar
2 tbsp olive oil

In a small bowl, combine the rosemary, crushed garlic, salt, and pepper.  Rub equal parts of both sides of each pork chop.  Let the pork sit while the skillet heats and you slice the pears into 1/8" thick slices.

Heat skillet on medium-high heat.  Add olive oil and allow to heat.  Place pork in the skillet and allow to sear and cook for 5-6 minutes, turn pork, and repeat.  Check the internal temperature with a food thermometer.  (Note!  The USDA has changed the safe internal temperature for pork from 160 down to 145).

Remove the pork chops from the skillet and set aside.  Very carefully, put the sherry in the hot skillet to allow the alcohol to burn off (enjoy the nice sizzle and display when you do it, though).  After about 30 seconds, turn the heat down to medium heat, add pears, a dash of salt, and brown sugar to the skillet.  Allow to reduce and saute for roughly 10 minutes.

Place the pork back into the skillet and allow to reheat on both sides and absorb some of the sauce for about 90 seconds on both sides.  Remove from heat, place pork on serving platter, top with the sauteed pears, and serve.