Beer-Braised Pork Chops with Anjou Pears

(from Oct. 2009 Country Living, pg. 129)

Ingredients

• 2 tsp Olive Oil
  
• 4 center-cut, bone-in pork chops
  
• 2 Anjou pears, cored and sliced 3/4” thick
  
• 1 12-oz bottle lager beer
  
• 3/4 tsp dried sage
  

Preheat 2 tsp olive oil in a large skillet over medium-high heat. Season 4 pork chops with salt and freshly ground pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate and keep warm.

Add pears to skillet and saute over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops and keep warm. Add bottle of beer and sage to skillet. With a wooden spoon, scrape up caramelized bits from bottom. Add pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover skillet with lid, reduce heat to low, and braise until chops are cooked through, 5 to 7 minutes.

Remove chops and pears to a plate and keep warm. Increase heat to high and cook sauce until reduced by half, about 10 minutes. Pour sauce over chops and pears and serve immediately. Serves four.