Pan Fried Pork Chops and Wild Pears

Prep Time: 2 Hours
Yields: 4–6 Servings


Comment: Combining Louisiana cooking pears with meat was common in early Cajun homes. The pears are grown in abundance in the area, and they are often used for canning.


  • 6 thin pork chops
  • salt and cracked black pepper to taste
  • 2 tsps granulated garlic
  • ¼ cup vegetable oil
  • 4 slices apple wood smoked bacon, chopped
  • 1 cup minced onions
  • ½ cup minced celery
  • 2 cups peeled, cored and diced cooking pears
  • 1 tbsp Louisiana cane syrup
  • 2 cups chicken stock
  • ½ cup sliced green onions
  • ¼ cup finely chopped parsley

Season chops well using salt, pepper and granulated garlic. Set aside. In a heavy-bottomed Dutch oven over medium-high heat, add vegetable oil and bacon. Cook until bacon becomes transparent. Add chops and sauté until golden brown on all sides. Once browned, remove and keep warm. In same oil, sauté onions, celery and pears 5 minutes or until vegetables are wilted. Add cane syrup and chicken stock. Bring to a rolling boil. Add green onions and chops. Cover Dutch oven and allow chops to cook 1–1½ hours. Season with salt and cracked black pepper. Add parsley and continue cooking until pork chops are completely tender.

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