Pear Butter Pork Chops

I’ve been dying to use the pear butter I made last weekend in our crock pot. Huzzah! Thanks to Tracy for the apartment-warming gift.

Pear Butter

I modified a basic pork-chop-and-fruit recipe from the Canadian paper Metro News. The author of the recipe is affiliated with a massive blog, but I don’t know whether the post appeared in the newspaper or online first, so I decided it would be OK.

Pear Butter Pork Chops

Serves 2

• 1 tbsp. olive oil

• 3 thin-cut bone-in pork chops (original recipe calls for 4 inch-thin chops)

• 1/4 cup pear butter

• salt & pepper

1. Season chops generously with salt and pepper.

2. Set a large heavy-bottomed skillet over medium-high heat and heat one tablespoon olive oil.

3. Add chops and cook, flipping once, until cooked through, about 5 minutes per side.

4. Transfer chops to a cutting board and tent with foil to keep warm.

5. Plate meal. Pour pear butter on top. (This is the part I modified! Can you tell? )

Pear Butter Pork Chops

The pork chops were juicy, the pear butter was ginger-y and amazing, and the crackers with brie made for a nice side. Seeing as how we have 14 cans of pear butter, we’ll probably be making this again.

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