1. Pan Seared Pork Chops with Pear Mostarda

Pan Seared Pork Chops with Pear Mostarda

Elizabeth Falkner | Dinner, Pears |American

Inspired by our famous Royal Riviera Pears, we decided to cook up a twist on traditional pork chops with apples. These Pan Seared Pork Chops with Pear Mostarda are sweet, savory, and incredibly delicious. It's the perfect entrée for any meal!

Seasonally inspired recipes featuring our October Fruit of the Month, the Royal Riviera Pear. This recipe is a fresh take on the classic pan seared pork chop with apples by pairing it with pears sautéed in honey and balsamic vinegar and mixed with mustard greens. Paired with a delicious sauce, the combination of our buttery pears with savory pork chops really makes this dish a stand-out! And what makes this recipe even better is that it is so easy to prepare. Simply, marinate and cook the pork chops, sauté the pears, assemble, and it's done! A delicious, sweet-savory dish that will wow any dinner guest. Let us know what you think. Will you substitute the traditional combination of pork chops and apples for pork chops and pears?

Pan Seared Pork Chops with Pear Mostarda

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes


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


  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.
Makes: 2 pork chops
Serves: 2 servings