Pork Chops with Roasted Pears, Blue Cheese Brussels and a Mustard, Maple Syrup Drizzle

I guess you could call me the eternal Cali girl... 

I've sported a bikini since I was 3 swimming in our family pool (and yes, we are conservative!), I wouldn't be caught dead on the beach w/anything more than SPF... coconut oil, I knew what vegan and juicing and yoga were WAY before they were the "newest thing," and I still believe this song Surfer Girl was written for me... well, at least by my surfer ;-)

But I'm a Southern girl now.  And with that comes fall clothes, fall colors (leaves actually change colors?) and a fall bounty that's simply fabulous.

And here is a recipe that is healthy, low carb, uses in-season produce (which means it is cost-effective), and QUICK!  Enjoy.

Pork Chops with Roasted Pears and Blue Cheese Brussels with a Mustard, Maple Syrup, Champagne Vinegar Drizzle

Simple ingredients... complex flavors (oh, and the skittles were for me... ;-)

A bit of chopping, love my Rachael Ray knife... and my cooking companion! And no, Ocean is not there for the Brussels (although he loves all veggies- hi O)

Roasting is so simple.  Just chop it all up, salt, pepper and drizzle with olive oil and roast.  I chose to roast a bit cooler since pears were involved... 400 degrees for about 30 min.

I love my Circulon pan.  And yes, I season liberally.  Just add olive oil, salt and pepper, and seasonings of choice, and brown on high heat.  Then lower down to simmer until just slightly pink... they'll cook more while resting.

Once you take the chops out, add the yummy ingredients like the maple syrup (now, that says Fall!) into the pan w/the leftover drippings and crusty pieces left in the pan.  I bring to a boil, and swirl around.  Scared to swirl?  Use a whisk... and in fact, my mustard needed a good whisk tonight, so feel free. Lower heat, and reduce to make a thick drizzle.

(Note: My guests said the sauce was so good they wished I had doubled the recipe... double away if you'd like!)

Garnish with chives, and oh man, the blue cheese perfectly complimented the pears (pears and blue cheese really are perfect), chops, sauce and sprouts.  ENJOY!

Directions:

4 boneless pork chops
2 pears
1 sweet yellow onion
1 package fresh brussels sprouts
Olive Oil
Salt, Pepper & Seasonings of Choice (my fav is from Penzeys- Parisien Bonnes Herbes)
1/2 c. chicken broth
2 tsp. dijon mustard
2 tsp. champagne vinegar
3 tsp. maple syrup
Blue Cheese Crumbles and Fresh Chives to garnish

Chop up pears and brussels in small pieces, and onion in thin half moons.  Place in rimmed cookie sheet and drizzle with olive oil, salt & pepper.  Roast at 400 degrees for about 30 min. 

In the meantime, pan fry pork chops in large skillet drizzles with oil.  Season with salt, pepper and seasonings of choice and cook on high until browned.  Then turn down heat and cook on low until a bit of pink.  Remove from pan and let rest.

In pan, add broth, mustard, vinegar, maple syrup, salt and pepper.  Bring to boil and then simmer for about 8 min. or until thickened.

Once veggies/fruits are browned and caramelized, remove from oven.  Plate with chops and garnish with chopped and whole chives and sprinkle with blue cheese crumbles.