The licorice flavour of fennel and the sweetness of pears work really well with the peppery notes in arugula – and all are great companions to any pork dish. This Honey-Glazed Pork Chops with Pear Chutney & Pear Fennel Salad makes for a great dinner that’s fresh with flavour!
Serves 1/4 of recipe
25 minPrep Time
30 minCook Time
55 minTotal Time
- 4 bone-in pork chops (about 1 lb/500 g, each 1/4-inch/1 cm thick)
- 1/2 tsp (2 mL) each salt and freshly ground pepper
- 1 tbsp (15 mL) canola oil
- 1 tbsp (15 mL) grainy Dijon mustard
- 1 tbsp (15 mL) Honey
- 1/2 tsp (2 mL) dried thyme
- 1 tbsp (15 mL) olive oil
- 1/4 cup (60 mL) finely chopped shallots
- 2 tsp (10 mL) chopped fresh thyme (or 1/4 tsp/1 mL dried)
- 1/4 tsp (1 mL) mustard seeds
- 4 ripe Ontario Bartlett Pears, peeled and chopped
- 1/2 cup (125 mL) pear nectar
- 1/4 cup (60 mL) granulated sugar
- 1/4 cup (60 mL) apple cider vinegar
- 1/4 tsp (1 mL) hot pepper flakes
- Pinch salt
- 1 tbsp (15 mL) extra-virgin olive oil
- 1 tbsp (15 mL) white wine vinegar
- 1 tsp (5 mL) Honey
- 1/4 tsp (1 mL) each salt and freshly ground black pepper
- 6 cups (1.5 L) baby arugula
- 1 Ontario Bosc pear, cored and thinly sliced
- 1 cup (250 mL) thinly sliced fennel
- 1/3 cup (75 mL) crumbled goat cheese
- 1/4 cup (60 mL) coarsely chopped hazelnuts, toasted
- In small saucepan, heat oil over medium-high heat; sauté shallots, thyme and mustard seeds for 2 minutes or until softened. Add pears, pear nectar, 1/2 cup (125 mL) water, sugar, vinegar, hot pepper flakes and salt; bring to boil. Reduce heat to medium; cook, stirring often, for 20 minutes or until pear is tender and mixture is thickened. Let cool to room temperature.
- Preheat oven to 425°F (220°C). Season pork chops all over with salt and pepper. In ovenproof nonstick skillet, heat oil over medium-high heat; cook pork chops for 1 minute per side or until golden brown.
- Whisk together mustard, honey and thyme; brush all over pork chops. Transfer skillet to oven; bake for 18 to 20 minutes or until instant-read thermometer registers 165°F (75°C) when inserted into thickest portion of the pork. Let rest for 5 minutes.
- Meanwhile, in large bowl, whisk together oil, vinegar, honey, salt and pepper; toss with arugula, pear and fennel until coated. Arrange on shallow platter; sprinkle with cheese and hazelnuts.
- Serve pork chops topped with spoonful of chutney, and salad on the side.
- Chutney is also delicious when served with grilled chicken or with a gourmet grilled cheese sandwich.
- Dollop chutney on toasted rounds of baguette, top with crumbled blue cheese and chopped pecans.