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Cinnamon Pork Chops with Spiced Pears

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These Cinnamon Pork Chops with Spiced Pears are going to definitely be a recurring dinner. It is the perfect combination of savory, sweet, and spice.

These Cinnamon Pork Chops with Spiced Pears turned out so amazing!  We made the most amazing savory sweet pork rub and smothered our pork chops in it before throwing them on the grill.  For this recipe we bought the thin sliced pork chops but the thicker cut pork chops would work great too, you may just need to adjust your grilling time.

 

We diced and cooked the pears over the stove in a small skillet with brown sugar all kind of yummy spices.  They were so so good!  I want to make up another batch and pour it over vanilla ice cream.  If you are not a fan of pears, you can easily substitute them for the same amount of apples, which would be really tasty too.  Just be sure to use a crisp tart apple.

Cinnamon Pork Chops with Spiced Pears
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Ingredients

    For the Pork Rub:
  • 1.5 pounds pork chops
  • 1/4 c. brown sugar
  • 1 Tbsp. chili powder
  • 1 tsp. cinnamon
  • 1 tsp. garlic powder
  • kosher salt and pepper, to taste
    • For the Pear Chutney:
  • 3 pears, peeled, and diced
  • 1/3 c. apple cider vinegar
  • 1 Tbsp. water
  • 1/2 c. brown sugar
  • 1/2 tsp. orange ginger spice (or just ground ginger)
  • 1/2 tsp. chili powder
  • 1/2 tsp. cinnamon
  • kosher salt, to taste

Instructions

  • Mix together the ingredients for the pork rub and thoroughly coat each pork chop with the rub. Let pork chops sit at room temperature for about 20 minutes before grilling.
  • Grill over medium heat, turning only once. After removing from heat, let them sit for 5 minutes before cutting into the meat.
  • Combine all the ingredients for the pear chutney in a small saucepan over medium heat. Cook, stirring occasionally, until pears are nice and soft and the sauce coats the pears.
  • Serve the pork chops with the pear chutney spooned over the top.
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Comments

  3. Wow! This looks amazing! I'm going to buy the ingredients for it today. Thanks for sharing your yummy food and talents with us!
    Reply

  5. You don't say how many pork chops that is or what cut and thickness. We also need to know how LONG you grill each side. If you don't want to grill can they be made in the oven??? Sounds yummy.
    Reply

  7. Just finished eating this and it was amazing...I didnt have pears so I used honey crisp apples instead. I also used the george forman instead of grilling to get those nice grill marks and then finished them off in the oven. Very good, thanx for sharing!
    Reply

  8. I made this for dinner tonight and my family and I LOVED it! Definitely a keeper of a recipe. So good. Thank you for sharing it.
    Reply

  9. Would anyone mind telling me what the serving size is on this? Id like to use this as a dish for the board of our state college and it would be super helpful to know!
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  10. I had 3 perfectly ripe pears I needed to use up today. And although I had been thinking I'd look for a recipe on Pinterest for a muffin or quick bread to use them in, I happen to run across this recipe when I plugged in "pear recipes" it was the picture that caught my eye. And looking at the ingredients that intrigued me. Tried looking at reviews and noticed many were by people wanting to try it sometime... why do people bother writing until they've tried it? Reading that someone wants to try a recipe does not help anyone. Then I scrolled down to find several reviews that gave it thumbs up! So I went for it. I used 7 New York center Cut pork chops (they are bone in, with a little of the tenderloin on one side) my chops were about 3/4" thick. (I don't care for the thin cut ones which always seem dry.) I followed the dry rub recipe but tripled it since I had about 4 1/2 lbs. I realized after that doubling the rub recipe would've been enough. I used 2 tsp kosher salt and 1/2 tsp coarse ground pepper for a triple batch of rub. We grilled them about 5 min per side. Let them rest about 10 min. For the pear chutney I followed the quantities as specified and it was the right amount for 7 chops. I've never heard of orange ginger so I used regular ginger and a little fresh orange zest. Only thing I added was a small handful of raisins because it seemed to go well in a chutney. It didn't specify but you should simmer it until the liquid becomes syrupy. In a word....THIS WAS ABSOLUTLEY EXCELLENT!!!! (Ok, that was 4 words, but holy smokes, was it ever good!!!) I LOVED the combination of sweet, salty, spicy (and a hint of tart from the cider vinegar in the chutney) this recipe has it all. And one of my new favorite ways to make pork chops! Thank you so much!
    Reply

    • Wow Pauline! Thank you so much for sharing your experience with this recipe along with your additions and adaptations. I'm so happy you liked it! This will be so helpful for others who want to make this recipe. I really appreciate it!
      Reply

  11. I made this tonight for dinner. OMG!!!! I will definitely be making this again! I have extra chutney left over because I only made 2 pork chops since it is just my Mom and I. I may have to try it with apples next time! (just for a change ;)
    Reply

    • Thanks for asking Mo! This is a great article from Epicurious on how to "grill" inside without a grill. http://www.epicurious.com/archive/holidays/grilling/how-to-grill-without-a-grill
      Reply

  13. First I have to say I don't like pork chops. So I'm always looking for new recipes to make them bearable. I made these tonight and OMG they were delicious. Family is in love. However I used a 6 pack of bone-in assorted pork chops, doubled the brown sugar in the rub only (mainly to cut heat down cause I was afraid that much chili powder would be to much for my daughter), and added 1 extra pear. Baked in the oven at 350° flipping once until chops were done. Also wasn't sure what to serve with but made fried potatoes and fresh green beans. And they were a perfect pairing. Have some pears leftover and thinking they would go great on a bowl of vanilla ice cream. But I'm so full that the ice cream will have to wait for now. Pretty sure you can put those pears on a rubber boot and make it edible. Thank you these will definitely be on the menu again and again.
    Reply

    • Thank you, Nicki! The pears really are delicious - and serving them over ice cream is a great idea. Thank you for sharing your adaptations to the recipe.
      Reply

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