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Sheet Pan Pork Chops with Ricotta and Crème Fraîche Mustard Sauce



– 4 3/4-inch-thick pork loin chops (bone-in or boneless) – 2 tablespoons olive oil, divided – 1 teaspoon salt, divided, plus more to taste – 1 teaspoon pepper, divided, plus more to taste – 1 1/2 cups grapes, halved – 1 large firm-ripe pear or apple, cored and cut into 1/4-inch slices – 1/2 red onion, cut into 1/4-inch slices – 3/4 cup Real California ricotta cheese – 2 tablespoons panko – 1 tablespoon chopped fresh thyme, plus more for garnish – 1/4 cup Real California crème fraîche – 3 tablespoons Dijon mustard
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Prep time: 20 minutes
Cook time: 25 minutes

Preheat the oven to 450°F.

Arrange pork chops on a large rimmed baking sheet. Brush both sides with 1 tablespoon of oil and sprinkle with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Bake for 5 minutes.

Meanwhile, in a large bowl, combine grapes, pear, onion, remaining 1 tablespoon of oil, remaining 1/2 teaspoon of salt, and remaining 1/2 teaspoon of pepper.

Add grape mixture to the baking sheet, arranging it in a single layer around pork. Bake until a meat thermometer inserted into the thickest part of chops registers 145°F, 12 to 15 minutes.

Meanwhile, in a small bowl, combine ricotta, breadcrumbs, and thyme. Add salt and pepper to taste. In another small bowl, combine crème fraiche and mustard.

Spread ricotta mixture on top of pork. Broil until ricotta is lightly browned, 3 to 4 minutes.

Transfer sheet pan mixture to a platter, along with any accumulated juices. Drizzle with crème fraiche mixture, garnish with thyme sprigs, and serve. Serves 4.