PORK CHOPS WITH PEARS AND RED ONIONS

Pork Chops with Pears and Red Onions image

Provided by Julesong

Categories Pork

Yield 4 serving(s)

Number Of Ingredients 10

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3 medium red onions
2 bunches celery
3 tablespoons salad oil
3 tablespoons flour
1 teaspoon dried sage
4 center-cut pork chops, 1 inch thick
1 (8 ounce) package dried pear halves, halved
2 teaspoons chicken flavor instant bouillon
2 cups apple juice
1/2 teaspoon fresh coarse ground black pepper

Steps:

About 1 ½ hour before serving: Peel onions and cut into 4 part thick wedges.
Remove outer rows of celery ribs and trim root end.
About 6-8 inches from root end, cut tops and leaves from celery.
Cut celery lengthwise into quarters.
In a 12” skillet over medium heat, add oil and cook onion wedges and celery quarters a few pieces at a time until golden brown.
With slotted spoon, remove to 12x8 casserole or baking pan.
Meanwhile, on waxed paper, mix flour and sage.
Coat pork chops with mixture using hand to pat mixture onto pork chops to coat well.
Pre-heat oven to 350 degrees.
Cook pork chops (at the same skillet used for onion) over medium heat until golden brown on both sides.
Place in casserole with vegetables.
Tuck pear halves around pork chops.
Stir bouillon into apple juice and pour into casserole.
Sprinkle pork chops with coarsely ground pepper.
Cover casserole with foil and bake for 45 minutes or until pork and vegetables are fork tender.
Sprinkle mixture with salt to taste.