• 1 pack Pork Chops, thawed
• 1 head Bok Choy, sliced thinly
• 1 Bartlett Pear, cut into slices lengthwise
• 2 Tbsp minced Fresh Ginger
• 1 Shallot, sliced thinly
• 2 Tbsp Butter
• 2 Tbsp Neutral Oil
• 1 Tbsp Sesame Oil
• 1 Tbsp Rice Wine Vinegar
• 1 Tbsp Soy Sauce
• Sea Salt

Salt the pork chops well and let them sit at room temperature while you chop all the vegetables and the pear.

In a large bowl, combine the bok choy with sesame oil, vinegar and soy sauce. Toss to combine and set aside. 

Make a few cuts in the outer fat layer of the pork chops all the way through to the meat to prevent them from curling when you cook them. Heat the oil in a large frying pan over medium-high heat until shimmering.

When hot, pat the pork chops dry and lay them in the pan. Sear the chops until nicely browned, 3-5 minutes.

Turn the pork over and sear on the other side for a minute or two.

Then, lower the heat and cook until done, 5 to 15 minutes, depending on the thickness of the chops. Remember, you no longer need to cook pork well done. The recommended minimum temperature for cooked pork is 145°F.

When done, move the chops from the pan to a plate to rest.

Place butter, shallots and ginger in the same pan over medium heat and toss to combine.

Cook for 1 minute, then add the sliced pear and cook until brown and slightly soft. Season with a pinch of sea salt and freshly cracked pepper. Serve pork chops with gingered pears and bok choy salad.