Cinnamon Apple Pear Sauced Pork Chops

Cinnamon Apple Pear Sauced Pork Chops 
Cook's Notes: 
Recipe serves four and was inspired by cookingclassy.com and Cookinglight.com
Ingredients:

• 4 (5 oz.) 3/4-inch thick boneless pork chops
• 1-1/2 tablespoon olive oil
• 1 cup red onion, diced
• 1/2 teaspoon herbes de Provence
• 1/2 cup low-sodium chicken broth
• 1/2 cup apple cider
• 1 tablespoon cornstarch
• 1- 1/2 teaspoon Dijon mustard
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• 1/2 teaspoon herbes de Provence or 1- 1/2 teaspoon each minced fresh sage and rosemary
• Salt and freshly ground black pepper
• 1-1/2 tablespoon butter
• 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), skin removed and cut in chunks
• 2 Bosc pears, skin removed and cut in chunks

Directions:

• Let pork chops rest at room temperature for 10 minutes while preparing ingredients.
• Cut apples and pears, place them on separate plates or plastic containers. Set aside.
• In a liquid measuring cup or bowl whisk together broth, apple cider, mustard, cinnamon, allspice, and cornstarch. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper and 1/2 tsp. herbes de Provence.
• Once oil is simmering add pork chops and onions. Sear until browned on the bottom, about 4 - 5 minutes then flip chops and continue to cook 4 - 5 minutes longer. Saute onions in the same pan.
• Transfer pork chops and onions to a plate and cover with foil to keep warm. Wipe pan with a paper towel. Melt butter in the same skillet over medium heat.
• Add in apples, 1/2 teaspoon herbes de Provence, or fresh rosemary and sage. Saute until tender, about 4 minutes. Add in pears and saute for 2 minutes more.
• Pour in broth mixture and turn heat to medium-low. Add in chops and let simmer uncovered until reduced by about half, stirring occasionally for about 10 minutes.

A side serving suggestion: Red cabbage

or Wild Rice Salad

Wild Rice Salad is a tasty accompaniment to grilled meals especially pork, salmon, and fish. Recipe serves 4.
Salad Ingredients:

• 3 cups cooked wild rice equals 1-1/4 cup uncooked rice 
• 1/2 cup each diced red onions, mini sweet red peppers, dried cherries or cranberries, celery 
• 1 cup red grapes, halved
• 1-2 cups chopped romaine
• 1/3 cup toasted pecans or walnuts
• Optional 1 cup snap peas, halved

Vinaigrette Dressing Ingredients:

• 1/4 cup olive oil
• 2 tablespoons pure maple syrup or honey
• 2 tablespoons cranberry pear balsamic or a high-quality white balsamic 
• Salt and pepper taste 
• 1/2 teaspoon Dijon mustard
• 1 large garlic clove minced 

Directions:

• In a large bowl add all salad ingredients except romaine. 
• Mix all dressing ingredients in a blender until smooth. Taste test to balance ingredients.
Add enough dressing to the wild rice mixture just to moisten. Chill salad for several hours to meld flavors. Right before serving add in romaine and more dressing if needed.