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Winter Market Pork Chops with Quick Pear-Mustard Pan Sauce, Crispy Sage & Warm Radicchio-Apple Salad

Winter Market Pork Chops with Quick Pear-Mustard Pan Sauce, Crispy Sage & Warm Radicchio-Apple Salad

This is my January “I want restaurant vibes but I have 35 minutes” dinner: seared pork chops with a glossy pear-and-Dijon pan sauce that tastes like you planned ahead. On the side, radicchio and apples get kissed in the same skillet until they’re warm, slightly charred, and mellowed—then tossed with lemon and a little honey. Crispy sage on top makes the whole thing feel fancy without adding work.

Elena Reyes
Elena Reyes
Prep: 15 minutes
Cook: 20 minutes
2
easy
dinnerside dish
30-minutewinterskilletweeknight+1

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Ingredients

  • 2 pieces Bone-in pork chops (1 to 1 1/4-inch thick)(about 1 to 1 1/2 lb total)
  • 1 1/2 tsp Kosher salt(plus more to taste)
  • 1 tsp Black pepper(freshly ground)
  • 1/2 tsp Garlic powder(optional but weeknight-helpful)
  • 2 tbsp Neutral oil(avocado/canola/grapeseed)
  • 2 tbsp Unsalted butter(divided)
  • 12 leaves Fresh sage leaves(or 1 tsp dried sage mixed into the sauce if you don’t have fresh)
  • 1 small Shallot(thinly sliced)
  • 1 Ripe but firm pear(Bosc or Anjou; cored and cut into small dice)
  • 1 Apple(Honeycrisp or Pink Lady; thinly sliced)
  • 1 small head Radicchio(cored and sliced into ribbons (or sub endive))
  • 1 1/2 tbsp Dijon mustard(whole grain also works)
  • 1 tbsp Apple cider vinegar(or white wine vinegar)
  • 1/2 cup Chicken stock(or low-sodium broth)
  • 1 tsp Honey(plus more to taste)
  • 1/2 Lemon(zest and juice)
  • 1/4 tsp Crushed red pepper flakes(optional)
  • 1/3 cup Toasted walnuts(roughly chopped; optional but excellent)
  • 1 pinch Flaky salt(for finishing)

Instructions

  1. 1

    Pat the 2 pieces Bone-in pork chops (1 to 1 1/4-inch thick) dry. Season both sides with 1 1/2 tsp Kosher salt, 1 tsp Black pepper, and 1/2 tsp Garlic powder (if using). Let them sit at room temp while you prep the 1 Ripe but firm pear, 1 Apple, and 1 small head Radicchio (5–10 minutes is enough).

    10 min

    Tip: Dry meat = better sear. If your chops are thinner than 1 inch, keep a close eye later—they cook fast.

  2. 2

    In a large skillet (cast iron or stainless is ideal), heat 2 tbsp Neutral oil over medium-high. Add 12 leaves Fresh sage leaves and fry 15–30 seconds until crisp. Transfer to a plate (leave the oil in the pan).

    2 min

    Tip: This is my favorite “cheat garnish.” If the sage sputters aggressively, lower the heat a touch.

  3. 3

    Sear the 2 pieces Bone-in pork chops (1 to 1 1/4-inch thick) in the same pan until deeply browned, 3–5 minutes per side (depending on thickness). If they have a fat cap, stand them up with tongs for 30–60 seconds to render and brown it. Transfer chops to a plate to rest.

    10 min

    Tip: Don’t poke or move them too soon; you want that crust. Target internal temp: 135°F, then rest to 140–145°F.

  4. 4

    Lower heat to medium. Add 2 tbsp Unsalted butter and 1 small Shallot. Cook 1–2 minutes until softened, scraping up browned bits.

    3 min

    Tip: If the pan looks dry or the fond is getting too dark, splash in 1–2 tbsp water and scrape—instant deglaze.

  5. 5

    Add diced 1 Ripe but firm pear, 1 tbsp Apple cider vinegar, 1 1/2 tbsp Dijon mustard, 1/2 cup Chicken stock, 1 tsp Honey, and 1/4 tsp Crushed red pepper flakes (if using). Simmer 3–5 minutes, stirring, until glossy and slightly thickened. Turn off heat and swirl in remaining 1 tbsp Unsalted butter plus lemon zest and a squeeze of 1/2 Lemon juice.

    7 min

    Tip: If you want it smoother, mash some pear against the pan with a spoon. Too thick? Add a splash of stock. Too thin? Simmer 1–2 minutes more.

  6. 6

    In the now-saucy skillet (or a second pan if you prefer), add 1 small head Radicchio and 1 Apple slices. Toss over medium heat for 1–2 minutes just to warm and lightly wilt/char in spots. Finish with a squeeze of 1/2 Lemon and 1 pinch Flaky salt.

    3 min

    Tip: Radicchio tastes intense raw; heat makes it sweet and mellow. Don’t overcook—you want some bite.

  7. 7

    Slice 2 pieces Bone-in pork chops (1 to 1 1/4-inch thick) (or serve whole). Spoon pear-mustard sauce over top. Plate with warm 1 small head Radicchio and 1 Apple salad. Shower with crispy sage, 1/3 cup Toasted walnuts (if using), and 1 pinch Flaky salt.

    3 min

    Tip: If you’re feeding someone who “doesn’t like bitter greens,” don’t mention radicchio—just call it ‘warm winter salad’ and let the apples do the talking.

Chef's Notes

This one’s personal: it’s basically my post-shift restaurant dinner from my line-cook years, translated for a Tuesday night. We’d always have apples/pears in winter, Dijon in the walk-in, and some sad radicchio that needed love. The trick is doing two fancy-looking things with one pan: (1) a quick pan sauce that tastes like it simmered all day, and (2) warming radicchio just enough to tame the bitterness. Shortcuts I happily endorse: use pre-toasted walnuts, buy pre-shredded radicchio/endive mix, or swap shallot for red onion. Shortcuts I don’t: skipping the rest time on the pork (you’ll lose the juices) and using super-thin chops (they overcook before you get a good crust—if that’s what you’ve got, pound them slightly and cook faster, or go with pork tenderloin medallions). Make-ahead: You can prep the pear dice, radicchio ribbons, and shallot slices up to 24 hours ahead and keep them in containers. The sauce is best fresh, but leftovers reheat beautifully with a splash of stock.

Frequently Asked Questions

How long does Winter Market Pork Chops with Quick Pear-Mustard Pan Sauce, Crispy Sage & Warm Radicchio-Apple Salad take to make?

Winter Market Pork Chops with Quick Pear-Mustard Pan Sauce, Crispy Sage & Warm Radicchio-Apple Salad takes about 35 minutes total. That includes 15 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Winter Market Pork Chops with Quick Pear-Mustard Pan Sauce, Crispy Sage & Warm Radicchio-Apple Salad?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Winter Market Pork Chops with Quick Pear-Mustard Pan Sauce, Crispy Sage & Warm Radicchio-Apple Salad?

The main ingredients are: Bone-in pork chops (1 to 1 1/4-inch thick), Kosher salt, Black pepper, Garlic powder, Neutral oil, Unsalted butter, Fresh sage leaves, Shallot, Ripe but firm pear, Apple, Radicchio, Dijon mustard, Apple cider vinegar, Chicken stock, Honey, Lemon, Crushed red pepper flakes, Toasted walnuts, Flaky salt.

What type of meal is Winter Market Pork Chops with Quick Pear-Mustard Pan Sauce, Crispy Sage & Warm Radicchio-Apple Salad?

Winter Market Pork Chops with Quick Pear-Mustard Pan Sauce, Crispy Sage & Warm Radicchio-Apple Salad is categorized as: dinner, side dish.