Juicy pork ribs topped with pears in a orange-bucket sauce and served with spicy mustard for a healthy pan for dinner.
Pork Chops and Pears with Mustard Greens
Boneless pork ribs cooked on the stove with sweet D’Anjou pear in fresh orange juice and sage sauce. Stir-fried broccoli with garlic and crushed red peppers is a great alternative to spinach for their rich, bright flavor. The sweetness of the pear balances the spiciness of the greens, but cut back on red peppers if you want a softer meal. For more savory pear recipes, try this one Kale and Butternut Squash Salad with pear and almond and Chicken stuffed Prosciutto, Pears and Brie.
If you prefer to use other green vegetables, you can use spinach or cabbage here instead.
How to cook minced pork on the stove |
To ensure even cooking, do not cook pork chops from the refrigerator immediately. Pull them out for 20-30 minutes before marinating the ribs with salt and pepper to make the meat juicy and flavorful.
Boneless pork ribs cook pretty quickly, so be sure to watch them when they’re almost done. To check for maturity, hold the piece firmly with the clamps to stabilize and insert a thermometer reading immediately into the face of the piece up to the center. The temperature must register 145 ° F.
- Swap mustard greens for spinach or kale.
- If you are not a fan of heat, reduce the crushed red pepper to 1/4 teaspoon.
- For an extra nutty flavor, sprinkle green vegetables with a little vinegar before serving. Malt, cider, or balsamic vinegar are all good options.
More pork recipes you’ll love:
Pork and pear ribs with spicy mustard
Juicy pork ribs topped with pear in an orange-sage sauce and served with spicy mustard for a healthy dinner.
- 1/4 teaspoon kosher salt, more to taste
- black pepper to taste
- 4 Boneless pork ribs, remove bones, filter out excess fat, 6 ounces, about 3/4 inch thick each
- first pound green mustard, or spinach, mustard greens, etc.
- first tbsp olive oil, share
- 2 big cloves garlic, chopped
- 1/2 teaspoon Crushed red pepper
- 1 1/2 Medium D’Anjou pear firm, cut into 16 wedges
- 1/4 the cup fresh orange juice
- 4 Medium fresh sage leaves, thinly sliced
Season with salt and black pepper to taste. Set aside.
Cut off the green leaves and discard them. Fill a large bowl with water and immerse the leaves in and stir gently. Lift the greens out of the water and place in a saucepan.
Empty the water from the bowl and repeat to make sure all the sand is washed off the greens. Do not shake excess water.
Cut the greens horizontally into wide (about 2 and a half inches) of ribbons.
Heat olive oil in a large saucepan over medium heat, add garlic and cook, stirring for 1 minute.
Add the crushed greens and red peppers and continue cooking, stirring occasionally, until wilted and excess moisture evaporates and greens soft, for 8 to 10 minutes.
Switch to a serving dish and keep warm.
Heat the remaining 2 teaspoons of olive oil in a large non-stick pan over medium to high heat.
Add the pork ribs and cook until the underside is golden brown, about 3 minutes.
Flip pieces and reduce heat to medium and continue cooking until finished (145 ° F), about 6 minutes more.
Transfer to plate and keep warm.
Reduce pan heat to medium-low and add pears layer by layer.
Cook until golden, turn over once, about 2 minutes per side. add orange juice, 3 tablespoons of water and sage.
Stir well to loosen the brown parts from the bottom of the pan. Return the pork ribs and the accumulated broth from the plate back to the pan and let it cook for 1 minute before taking it out of the stove.
Serve pork ribs with pear and pan juice and together with greens.
Serve: firstminced pork and 1/3 cup green vegetables, Calories: 372kcal, Carbohydrates: 12.5g, Protein: 39g, Fat: 17.5g, Saturated fat: 5g, Cholesterol: 105mg, Sodium: 171mg, Fiber: 4g, Street: 9g
Blue Smart Score: 7
Green Smart Score: 7
Purple Smart Score: 7
Key word: Pork boneless, pork and pear