- 2 tsp ground coriander
- 1 tsp fennel seeds
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil, divided
- 1 pound thin-cut boneless pork chops, about 4 chops
- 2 medium sweet potatoes, sliced into wedges (about 3 cups)
- 1 pear, cored and diced
- 1/2 cup dry white wine
- 1 tbsp honey
In a spice grinder, combine first six ingredients.
In a roasting pan or cookie sheet, toss together sweet potato wedges, 1 tbsp olive oil, and about 1 tbsp of spice mixture.
Roast for 30 minutes, tossing halfway through.
Season both sides of each pork chop with the remaining spice mixture.
Heat remaining 1 tbsp olive oil in a large pan over medium heat.
Place each pork chop in the pan along with the chopped pear and cook, without moving, for about 4-5 minutes to brown.
Flip pork chops over and finish cooking for about another 5 minutes for 1/2 inch pork chops, longer if they are thicker. Cook to about 140F.
Leave pears in the pan and deglaze with white wine. Deglazing picks up the cooked spices from the bottom of the pan and combines them into the sauce.
Stir in honey and let reduce for about 5 more minutes.
Serve pear sauce over grilled pork.
For a printable recipe click here