Hard pears are meant for this, caramelizing into sweetness against salty pork. One half of a pear per plate, split down the middle and roasted until golden. You want your chops thick-cut and a hot skillet.

Serves 2. 30 minutes, 10 at the stove.

About 360 calories a serving, 22 g protein, 13 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Halve the hard pear lengthwise and scoop out the core with a spoon, leaving the skin on. Brush the cut side with 1 tablespoon oil and set flesh-side down on a baking sheet. Roast at 400°F [200°C] for 20 minutes while you cook the pork.20 min
2. Pat two thick-cut pork chops dry and season both sides generously with salt and pepper. Set a skillet over medium-high heat and add 1 tablespoon oil. When the oil shimmers, lay in the chops and sear for 3 minutes without moving them.
3. Flip the chops and sear the other side for 3 minutes more, then add 1 tablespoon butter to the pan. Tip the pan and baste the chops with the foaming butter for 1 minute, then transfer them to a warm plate to rest.
4. Check the pears at 20 minutes, looking for caramelized, soft skin. Serve one pear half alongside each pork chop, spooning any pan juices over both.

Note Swap the pork for thick chicken breast if needed; adjust heat to avoid burning the skin. Leftovers keep two days chilled and are good cold. Serve with bitter greens dressed in vinaigrette and crusty bread to catch the juices.

A warm pear and ginger tart with crisp pastry and soft, honeyed fruit is the elegant answer to three ripe pears. Built in minutes from pantry staples and baked until the edges brown, it's dinner or dessert depending on when you serve it.

Serves 2. 35 minutes, 12 at the stove.

About 620 calories a serving, 6 g protein, 97 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Mix 3/4 cup flour, 4 tablespoons cold butter cut into small pieces, 1/4 teaspoon salt, and 3 tablespoons sugar in a bowl with your fingertips until the mixture looks like wet sand. Add 2 tablespoons ice water, one at a time, stirring gently until the dough just holds together; if it stays crumbly, add a teaspoon more water. Press the dough into an 8-inch tart pan or spread it on a piece of parchment as a free-form round about 1/4 inch thick.
2. Peel, halve, and core the 3 ripe pears, then slice each half into thin wedges. Arrange the pear slices on the dough, overlapping them in a circle or leaving the edges bare by an inch or two if you want to fold them up. Sprinkle 2 tablespoons sugar and 1/4 teaspoon ginger over the pears.
3. Bake at 400°F [200°C] for 23 to 25 minutes, until the pastry is golden brown at the edges and the pear juices bubble at the sides, watching it as it cooks so the crust browns evenly. Cool for five minutes before serving.24 min

Note Swap the ginger for cinnamon or nutmeg if you prefer. Leftovers keep wrapped at room temperature for two days. Serve with cream, yoghurt, or a small scoop of vanilla ice cream if you have it, or crumbled biscuits for texture.

Soft pears halved and roasted in a hot pan until caramelised, then glazed with brown butter and thyme. This uses up the half-dozen pears sitting on your shelf and makes a side dish or simple dessert that tastes richer than its ingredients.

Serves 2. 20 minutes, 15 at the stove.

About 490 calories a serving, 2 g protein, 80 g carbohydrate, 18 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Halve the 6 pears lengthways and scoop out the cores with a small spoon. Pat the flat sides dry with a paper towel.
2. Set a large skillet over medium-high heat and add 1 tablespoon of butter. When foaming, lay 4 pear halves cut-side down in the pan and cook without moving them for 4 to 5 minutes until caramelised and golden.5 min
3. Turn the pears cut-side up, add 1 tablespoon more butter, and cook for 2 to 3 minutes until the skin side begins to soften. Transfer to a plate and repeat with the remaining 2 pear halves and the last 1 tablespoon of butter.3 min
4. When all pears are on the plate, return the skillet to low heat and add the 2 sprigs of thyme. Let the butter in the pan brown for 1 to 2 minutes until it smells nutty and turns amber.2 min
5. Pour the browned butter and thyme over the pears, season with a pinch of salt and pepper, and let rest for 2 minutes before serving warm or at room temperature.2 min

Note If pears are very firm, cover the pan with a lid after turning them to steam gently. Leftovers keep in the fridge for two days and are good at room temperature with yoghurt or as a side to roast chicken.