Why pork? Pork is a nutritional powerhouse.
- It’s an excellent source of protein, phosphorus, and several B-vitamins
- It’s a good source of potassium and zinc
- Pork tenderloin is just as lean as a skinless chicken breast, with many loin cuts being leaner than a chicken thigh
- Due to new feeding and management practices, pork is 16% leaner and 27% lower in saturated fat than it was 20 years ago
I encourage you to think about pork the next time you find yourself looking for a lean protein choice.
What are your favorite pork dishes? Let me know in the comments below.
Skillet Maple Glazed Pork Chops with Pears
- 2 bone-in pork chops
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 tablespoons pure maple syrup
- 2 tablespoons butter
- 1 Anjou pear, cored and sliced
- ½ red onion, peeled and sliced
- Fresh thyme, to taste
- Heat a cast iron skillet over medium-high heat. Add olive oil, heating until shimmering. Pat pork chops dry and season with salt and pepper.
- Sear pork chops for 1-2 minutes on each side, until a nice golden crust forms.
- Lower heat to medium and cook pork chops for an additional 5-10 minutes, until the internal temperature of the pork reaches 145 degrees. Remove the chops and set aside on a plate. Brush with maple syrup on both sides.
- Add the butter to the skillet, along with the pear slices, onion, and fresh thyme. Cook until the pears and onions are softened.
- Add the pork back into the skillet to warm. Serve immediately.
Notes: Brine the pork chops for 1-2 hours or overnight for better tenderness, juiciness, and flavor. Simple brine recipe – 2 cups water + 1 tablespoon sugar + 1 tablespoon salt.