Pan-Seared Pork Chop with Pear Compote

As diabetics, too often we focus on the foods we’re not supposed to eat, struggling to say no to pasta and bagels and all the things we know can wreak havoc on our blood sugar. But there are countless delicious recipes that won’t send our glucose levels out of control — and we think Diabetes Awareness Month is a perfect time to share some of our favorites. We’ve gathered diabetes friendly recipes from leading chefs and food bloggers and other great cooks, all of whom know that eating healthily doesn’t mean having to skimp on taste.

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Pan-Seared Pork Chop with Pear Compote

Ingredients

4 bone-in pork chops
Salt and black pepper, to taste
2 Tbsp olive oil
4 ripe but firm Bartlett pears, peeled, cored and cut into medium-sized pieces
1 cinnamon stick
Juice of 1 lemon

Instructions

Preheat oven to 400 degrees.
To make the pear compote, add pears, cinnamon stick and lemon juice to a small saucepan. Cover and cook over low heat until pears begin to break down, about 15 minutes, stirring often. Remove cinnamon stick and adjust seasoning, if necessary. Keep warm.
Meanwhile, heat oil in a large sauté pan over medium-high heat. When pan is hot but not smoking, add pork chops. Sear until nicely browned, about 5 minutes. Turn and sear other side, about 5 minutes. Transfer pan to the oven to finish cooking through, about 6 minutes for medium. Let rest for 2-3 minutes before serving. Serve pear compote alongside the pork chop.
Pairs well with wild rice pilaf and steamed green beans.

Yield: 4