Pan Seared Pork Chops with Pear Mostarda

Ingredients

For the pork chops

• 1/2 tsp fennel seeds
• 1/2 tsp black peppercorns
• 2 tsp kosher salt
• 1 tsp light brown sugar
• 2 bone-in center cut pork chops, 10 to 12 ounces each
• 1 tsp olive oil

For the Mostarda

• 2 Tbsp olive oil
• 1/2 medium onion, diced
• 2 Harry & David Royal Riviera Pears, diced half-inch cubes
• 1/4 c honey
• 1 tsp mustard powder or mustard seeds (we used powder)
• 2 Tbsp balsamic vinegar
• 1 tsp salt
• a few cranks of black pepper
• 1 cup torn mustard greens, for serving

Instructions

1. Grind together the fennel, peppercorns, salt and sugar. Use a coffee grinder or mortar and pestle. In a pinch, you can place the spices into a freezer zip and crush them with a mallet. Rub spice mixture all over pork chops and let them sit at room temperature for 15 minutes.
2. Prepare the chops: Preheat the oven to 375 degrees. Preheat a cast iron skillet to medium-high heat on the stove.
3. Add 1 tablespoon olive oil. Add the chops to the skillet and sear 4 to 5 minutes on each side, turning down heat to medium if necessary.
4. Flip again and transfer to the oven for 4 to 5 minutes, until cooked to desired doneness (145 degrees is considered safe for serving, but the temperature will continue to rise 5 or so degrees as the chops rest so keep this in mind).
5. Let the chops rest, while you prepare the mostarda.
6. Prepare the mostarda: In a large skillet (I used nonstick) on medium heat, add the olive oil and then the onion.
7. Cook the onions until they begin to soften (4 to 5 minutes), then add the pears along with the honey, mustard, vinegar, salt and pepper.
8. Turn heat to low and let simmer for about 5 minutes. Add a splash of water if the pan becomes too dehydrated. Set aside to cool a bit.
9. For serving: Toss the mostarda with the mustard greens. Set a pork chop on each plate and top with the mostarda.
10. Serve immediately.