The Talk: Lidia Bastianich Red Onion and Pear Pork Chops Recipe

The Talk: Chef Lidia Bastianich

Chef Lidia Bastianich visited the ladies of The Talk in New York City with her Red Onion and Pear Pork Chops Recipe, plus a dessert of Panettone and Chocolate Parfait.

The Talk: Lidia Bastianich Red Onion and Pear Pork Chops Recipe Ingredients

Pork Chops are a great time-saving holiday dinner menu option, especially if you are cooking for a small group. Be careful not to let your pork chops burn. Leave the skin on your Bosc pears if you like. These will stay together better than some other types of pears in this dish. Honey and vinegar come together to give you a nice caramelization.

Chef Lidia Bastianich visited the ladies of The Talk in New York City with a special winter recipe for mouthwatering Red Onion and Pear Pork Chops. (Shebeko / Shutterstock.com)

• 2 cups Balsamic Vinegar
• 6 cloves peeled Garlic
• 1 Red Onion (cut in 8 wedges)
• 1/4 cup Red Wine Vinegar
• 4 12-oz center cut Pork Rib Chops (about 1 1/4” thick)
• 2 peeled, cored Bosc Pears (cut in 8 wedges)
• 2 tbsp Honey
• 3 tbsp Olive Oil
• Salt & Pepper

Lidia Bastianich: The Talk Red Onion and Pear Pork Chops Recipe Directions

1. Bring balsamic vinegar to a boil on high heat. Reduce to a gentle boil and add vinegar. Let reduce to 1/3 cup; reserve.
2. Preheat the oven at 400-425 F.
3. Heat oil in a skillet on medium high. Crush garlic cloves and place them in the oil. Shake the skillet as they brown for a couple minutes.
4. Place pork chops in the pan and cook about six minutes, until browned on the bottoms. Remove the garlic and set it aside if they completely brown before the chops are done.
5. Turn chops and add onions to the pan. Cook another six minutes, or until pork chops are browned on both sides; salt and pepper. About halfway through this process, add the pears to the pan.
6. Combine red wine vinegar with honey in a bowl. Pour it into the skillet and bring to a boil. Add garlic cloves, if you removed them previously.
7. Transfer the skillet to the oven and roast until pears and onions become tender, about half an hour. Turn the pork chops and rearrange the other ingredients once or twice during this time.
8. Carefully remove the skillet from the oven and transfer pork chops to serving plates.
9. Adjust pear-onion seasoning to taste and spoon it onto the plates.
10. Serve with balsamic reduction.