Autumn is upon us, which means it’s time for warming flavors, pumpkin spice lattes, and a whole new variety of fruits and vegetables, like pears and squash.
For me, classic fall flavor profiles include sweet and savory, like maple glazed carrots or honey roasted acorn squash.
In this recipe, pears and shallots are sautéed and then braised in a sauce made from chicken stock, whole grain mustard, and brown sugar. Served alongside a seared pork chop and wilted spinach, it’s a warming, easy-to-prepare dish that still offers a complex flavor profile despite having fewer than 10 ingredients.
This recipe is endlessly versatile and welcomes substitutions. If you don’t have pears, try this with apples or squash, like delicata or acorn. Try it with different proteins, like chicken thighs or chickpeas for a vegetarian option. Regardless of what you use, the mustard-brown sugar sauce will tie your ingredients together nicely. Get the Recipe Here.