Pork Chops with Pear Hash

Pork Chops with Pear Hash is traditional comfort food re-invented. The pear hash is not only savory, but has a hint of sweetness form the pears and onions. The herb infused gravy adds a nice balance to the pork and hash. Topped with crispy sage and crumbled bacon, this is one the most delicious meals I’ve ever made! Give it try today!

Pork and Hash – an American Classic

Pork chops and hash (or chutney) has been around forever. It’s one of my favorites. You can often find pork chops with applesauce or apple chutney in many restaurants in the US, especially in southeastern states. However, this is not a American dish. Say what?

Yep! This has it’s origins in Spain and Britain. That hasn’t stopped many from taking this classic comfort food and making it their own. Including me! You see, I’m allergic to apples. I can handle cooked apples, but it’s the handling them that can make me have a serious reaction. So I use pears. And let me tell you, I like it much better this way!

Pork Chops with Pear Hash

As I mentioned above, I have an allergy to apples and many fruits. While pears do call into that category as well, I have a slight to no reaction if I get pear juice in me. The first time I tried making this with pears, I loved it. Here’s some tips:

Pork Chops. It is best to brine pork chops. I don’t in this recipe for ease. But when I do, I use water, oranges, lemons, and herbs like parsley and thyme.

Breading. You can bread the pork chop if you’d like to. I don’t here because I like to chop up the pork in small pieces and mix everything together. But the breading will absorb the gravy, so go for it if you want to!

Pears. I use 2 different varieties to enhance the flavor. I also like colorful food, so I go with 2 different colored pears as well. Also, when you cut them, be sure to soak them in water or they will turn brown. Drain the water just prior to adding them in.

Gravy & Herbs. The first time I made this, I left the herbs in after I removed it from the heat. The sage flavor was very pronounced. It was edible, but I learned to remove the herbs either as soon as taking it off the heat, or shortly thereafter.

What Ingredients Are in Pork Chops with Pear Hash?

• Pork Chops
• Olive Oil
• Salt and Pepper
• Garlic Powder

Pear Hash

• Olive Oil
• Potatoes
• Pears
• Onions
• Dried Thyme
• Garlic Powder
• Worcestershire Sauce
• Salt and Pepper
• Fresh Sage Leaves

Gravy

• Butter
• Flour
• Chicken Stock
• Fresh Parsley
• Fresh Sage
• Worcestershire Sauce

Topping

• Bacon

Ingredient Notes & Substitutions

Potatoes – I use either golden or red potatoes and keep the skins on to add texture and color.

Bacon – I like to use hickory to offset the sweetness. But I have used applewood bacon too, and it tastes great.

How Is Pork Chops with Pear Hash Made?

1. Cook the bacon, chop, and set aside.

Pear Hash

1. Heat the olive oil in a large non-stick skillet over medium heat. Add the potatoes and season with salt and pepper. Allow this to cook until soft, stir occasionally, about 10-12 minutes.
2. Tip: after about 5 minutes, add 2 tablespoons of water and cover. This will speed up the cooking.
3. Add the pears and onions and season with a little more salt. Next, add the thyme, garlic powder, and Worcestershire sauce. Cook until the pears and potatoes are soft, about 5-8 minutes. When done, cover and remove from the heat.
4. In a small pan, add 2 tablespoons of olive oil over medium heat. Add several sage leaves to the hot oil. Let them simmer in the oil for about 2-3 minutes. Remove the leave to a plate lined with paper towels.
5. Note: Since the leaves may be different sizes, choose how many you want to crisp. I usually do around 20. Crumble some into the hash and use others for garnish.

Gravy

1. In a medium saucepan, add the butter. When it melts, whisk in the flour to make a rou. Slowly, whisk in small amounts of chicken stock. This will prevent clumping. Continue to pour in the chicken stock until it has all been added.
2. Add the parsley, sage, and Worcestershire sauce. Turn up the heat to high and bring to a boil. Immediately turn the temperature down to low and let it simmer for 10 minutes. Be sure to stir frequently with the whisk to prevent the flour from sticking to the bottom and burning.
3. Remove the herbs or the flavor will become overpowering.

Pork Chops

1. Heat the olive oil in a medium skillet over medium-high heat. Season both sides of each pork chop with salt, pepper, and garlic powder.
2. Place the pork chops in the skillet. Cook 3-5 minutes on each side. The cooking time will vary depending on the thickness. Be sure not to overcook them.

What Can I Do with the Leftovers?

The leftovers will keep nicely in fridge for us to 3-4 days. These reheat nicely on the stove or in the microwave.

Can I Freeze Pork Chops with Pear Hash?

Yes. This will freeze very well. I like to freeze meals like this in individual portions. You can thaw this on the counter or in the microwave. To reheat, I recommend using the stove. If you use the microwave, just be sure not to overcook the pork – it’ll be rubbery.

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Pork Chops with Pear Hash

Course Main Course

Cuisine American

Keyword hash, pear, pork chops

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4

Ingredients

• 1.5 pounds Pork Chops, fat trimmed
• 2 Tablespoons Olive Oil
• Salt and Pepper to taste
• 1-2 Tablespoons Garlic Powder

Pear Hash

• 4 Tablespoons Olive Oil, divided
• 1 cup Potatoes, diced small
• 1 cup Pears, diced small
• 1 cup Onions, diced small
• 1 teaspoon Dried Thyme
• 1 teaspoon Garlic Powder
• 1 teaspoon Worcestershire Sauce
• Salt and Pepper to taste
• Crisped Fresh Sage Leaves

Gravy

• 3 tablespoons Butter
• 1/2 cup Flour
• 1 cup Chicken Stock
• 2 sprigs Fresh Parsley
• 2 leaves Fresh Sage
• 2 teaspoons Worcestershire Sauce

Topping

• 4 pieces Bacon, cooked and chopped

Instructions

1. Cook the bacon, chop, and set aside.

Pear Hash

1. Heat the olive oil in a large non-stick skillet over medium heat. Add the potatoes and season with salt and pepper. Allow this to cook until soft, stir occasionally, about 10-12 minutes.

   Tip: after about 5 minutes, add 2 tablespoons of water and cover. This will speed up the cooking.

2. Add the pears and onions and season with a little more salt. Next, add the thyme, garlic powder, and Worcestershire sauce. Cook until the pears and potatoes are soft, about 5-8 minutes. When done, cover and remove from the heat.

3. In a small pan, add 2 tablespoons of olive oil over medium heat. Add several sage leaves to the hot oil. Let them simmer in the oil for about 2-3 minutes. Remove the leave to a plate lined with paper towels.

   Note: Since the leaves may be different sizes, choose how many you want to crisp. I usually do around 20. Crumble some into the hash and use others for garnish.

Gravy

1. In a medium saucepan, add the butter. When it melts, whisk in the flour to make a rou. Slowly, whisk in small amounts of chicken stock. This will prevent clumping. Continue to pour in the chicken stock until it has all been added.

2. Add the parsley, sage, and Worcestershire sauce. Turn up the heat to high and bring to a boil. Immediately turn the temperature down to low and let it simmer for 10 minutes. Be sure to stir frequently with the whisk to prevent the flour from sticking to the bottom and burning.

3. Remove the herbs or the flavor will become overpowering.

Pork Chops

1. Heat the olive oil in a medium skillet over medium-high heat. Season both sides of each pork chop with salt, pepper, and garlic powder.

2. Place the pork chops in the skillet. Cook 3-5 minutes on each side. The cooking time will vary depending on the thickness. Be sure not to overcook them.