Caputo's Pork Chops with Pear Puree and Blueberries

Elevate your dinner table with Caputo's Pork Chops with Pear Puree and Blueberries—a gourmet dish that perfectly balances savory and sweet flavors. Juicy, bone-in pork chops are seared until golden, then roasted with fragrant rosemary to perfection. The star accompaniments include a velvety pear puree made with ripe pears, butter, and a hint of cream, and a luscious blueberry compote lightly sweetened with honey. For an optional finishing touch, a white wine reduction enhances the dish’s elegance. This recipe combines robust cooking techniques with seasonal ingredients, making it the ideal centerpiece for a special occasion or an indulgent weeknight treat. Easy to prepare in just 45 minutes, this beautifully plated dinner is as visually stunning as it is delicious.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 tablespoon fresh rosemary (chopped)
• 3 pieces ripe pears (peeled, cored, and chopped)
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream
• 1 teaspoon fresh lemon juice
• 1 cup fresh blueberries
• 1 tablespoon honey
• 1 cup white wine (optional, for deglazing)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Pat the pork chops dry with paper towels and season them on both sides with 2 teaspoons of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder.

Step 3

Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side, or until golden brown.

Step 4

Add the chopped rosemary to the skillet and transfer it to the preheated oven. Roast the chops for 8-10 minutes or until they reach an internal temperature of 145°F (63°C). Remove the skillet from the oven, cover loosely with aluminum foil, and let the chops rest.

Step 5

While the pork cooks, prepare the pear puree. In a medium saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the chopped pears and cook for 8-10 minutes until softened.

Step 6

Use a blender or food processor to blend the cooked pears with 2 tablespoons of heavy cream and 1 teaspoon of fresh lemon juice until smooth. Adjust seasoning with a pinch of salt if needed. Keep warm.

Step 7

In a small saucepan, combine the fresh blueberries with 1 tablespoon of honey. Cook over low heat for 5 minutes until the blueberries release their juices but still hold their shape. Set aside.

Step 8

If desired, deglaze the pork skillet with 1 cup of white wine, scraping up the browned bits, and reduce the liquid to make a simple sauce.

Step 9

To serve, spoon the pear puree onto plates, place a pork chop on top, and scatter the fresh blueberries around. Drizzle with the wine reduction if using. Enjoy your gourmet meal!

Nutrition Facts

Serving size	(1726.5g)

Amount per serving	% Daily Value*
Calories	3004.9

Total Fat 175.3g	0%
Saturated Fat 64.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 636mg	0%
Sodium 1685.8mg	0%
Total Carbohydrate 115.0g	0%
Dietary Fiber 16.6g	0%
Total Sugars 76.6g
Protein 195.8g	0%

Vitamin D 0IU	0%
Calcium 171.9mg	0%
Iron 8.2mg	0%
Potassium 3418.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.9%

Protein: 27.8%

Carbs: 16.3%