What really made this meal stand out was the addition of a Balsamic Sweet Onion Jam I received for Christmas from my future mother in law. She picked it up at a local farm. The complexity of the sweet and savory flavors gives this dish an amazing kick. Surowiec Farm in Sanbornton, NH is where the Jam came from but Williams-Sonoma carries their own if you cant find it locally.
- 1lb Thin Cut Pork (pork chops or tenderloin. if not thin enough, pound with meat pounder or frying pan)
- 2 Ripe Pears
- 2 Regular Size Yellow Onions or 1 Large
- 1/2 Cup Hard Cider or White Wine
- 1 Tbl Balsamic Sweet Onion Jam (omit if you don't have it)
- 5 Tbls butter
- 1 Tbl olive oil
- Salt & Pepper
- 1 tsp Thyme
- 1 Tbl Arrowroot Powder or thickener (flour/cornstarch)
Thinly slice the onions, heat 3 tbls of butter in a skillet. Saute onions for at least 10 minutes, the longer the better. Caramelizing them until they are golden brown brings out more flavor and sweetness. While the onions are cooking, peel the pears and slice into long thin pieces. Add them to the onions and cook for about 10 minutes. Add 1-2 teaspoons of salt, set onions & pears aside.
Pound out pork to make thin if needed and season pork with salt, pepper and thyme. Heat skillet and add 1 tablespoon olive oil and 2 tablespoons butter. Sear pork at a high temp on each side until golden brown, about 2 minutes per side. Do not overcook. Remove pork from pan.
To deglaze the pan add half a cup of hard cider or white wine. Once half the liquid is evaporated add the onion & pear mixture back to the pan. Mix in 1 tablespoon arrowroot powder to thicken the sauce. Once the sauce is thickened to your liking, turn heat down to low, add pork back to the pan. Cook on low for 5-10 minutes.
Serve with Bacon Brussels Sprouts with Stone Ground Mustard.