Kitchen notes · a little help before you start
Pork Chops and Pears with Spicy Mustard Greens
Sweet, golden pears are a lovely companion to savory pork chops. The mustard greens bring a peppery contrast, while orange and sage gather the pan juices into a bright finish. Each plate gets a little of that sweet-salty sauce alongside the tender greens.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Lunch
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Wash the greens thoroughly
Rinse and lift the greens through repeated bowls of water, leaving their clinging water in place.
2. Keep cooked greens warm
Transfer the tender greens to their serving dish before starting the pork chops.
3. Cook pears in one layer
Arrange the pears in a single layer after removing the cooked pork from the pan.
Get to know the ingredients
Firm D'Anjou pears
Cut the firm pears into wedges as listed before their brief pan cook.
Mustard greens
Discard the stems and cut the washed leaves into wide ribbons before cooking.
Fresh sage
Add the sliced sage with orange juice and water after the pears turn golden.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 15 steps completeMake room for Pork Chops and Pears with Spicy Mustard Greens
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Return the plate juices
Add pork and its collected juices back to the pear pan, then serve with pan sauce and greens.
A little more help as you go
Use the browned bits
Stir the orange-juice mixture over the pan bottom to loosen the browned bits.
Check the pork itself
Use the stated internal-temperature target when finishing the chops before transferring them to a plate.
A few questions you might have
Should I dry the washed greens?
The directions say to leave the excess clinging water on them.
When do the pears go into the pan?
After the cooked pork has been transferred to a plate to keep warm.
Can I use other greens?
The ingredient entry lists spinach or chard as alternatives to mustard greens.
Do I discard the pork juices on the plate?
Return those juices with the pork to the pear mixture near the end.
What goes over the finished chops?
Top them with pears and pan juices, and serve the cooked greens alongside.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: skinnytaste.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
