Pork Chop Skillet with Pears and Red Onions

Name: Pork Chop Skillet with Pears and Red Onions
Prep time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 tbsp. extra-virgin olive oil, divided; 3 medium pears, cored and thinly sliced; 2 small red onions, peeled and thinly sliced into half moons; 1 tbsp. fresh thyme leaves, plus more for serving; kosher salt; Freshly ground black pepper; 4 8 to 10 oz. bone-in pork chops; 1/2 c. low-sodium chicken broth; 1/2 c. apple cider

By Anna Watson CarlPublished: Nov 20, 2015

pork chop skillet with pear, red onion, and thyme

Anna Watson Carl

Yields:

Prep Time:

20 mins

Total Time:

35 mins

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Apples aren't the only fruit that goes well with pork—pears do the trick, too.

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Ingredients

4 Tbsp. extra-virgin olive oil, divided
3 medium pears, cored and thinly sliced
2 small red onions, peeled and thinly sliced into half moons
1 Tbsp. fresh thyme leaves, plus more for serving
kosher salt
Freshly ground black pepper
4 8 to 10 oz. bone-in pork chops
1/2 cup low-sodium chicken broth
1/2 cup apple cider

Directions

1. Step 1Preheat oven to 400°.
2. Step 2In a large, ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Add pears, onions, and thyme, and let cook until softened, 8 minutes. Season with salt and pepper and move to a plate.
3. Step 3In same skillet over medium-high heat, heat 2 tablespoons olive oil. Season pork chops generously with salt and pepper, then sear until a golden crust forms, 3 minutes per side. Pour in chicken broth, cider, and pear-onion mixture and place pan in oven. Cook for another 10 minutes, or until pork chops reach 145° internal temperature. (Depending on thickness of pork chops, this could take up to 15 minutes.)
4. Step 4Let rest for 5 minutes and serve, garnished with thyme leaves.