Have you ever had pork chops and applesauce? Same thing, only better. I love the way the Pears and Red Onions play off one another. This dish is so pretty. The aromas floating from the kitchen will really get you excited.
I know pears really are a late summer, early fall crop. At least that’s the peak time in California. But there is something about pears that really appeal to me from now to Christmas. I like pears and walnuts in my salads. I love roasted chicken stuffed with chunks of pears. And I adore these chops.
Imagine these delicious chops served along side earthy Italian Mushrooms and a winter spinach salad with toasted walnuts. Oh yeah, I don’t know about you but I am so there!
Skillet Pork Chop with Pears and Red Onions
3 medium Pears
2 small Red Onions
1 tablespoon fresh Thyme Leave
4 tablespoons Olive Oil, divided
Freshly ground Black Pepper
4 bone-in Pork Chops
1/2 cup Chicken Stock
1/2 cup Apple Cider
Additional Thyme for serving
Heat oven to 400 degrees.
Core and thinly slice the pears, set aside. Peel onions, thinly slice into half-moons. Set aside. Mince thyme leave and set aside.
In 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.
In same skillet over medium-high heat, heat remaining 2 tablespoons olive oil. Season pork chops generously with salt and pepper, then sear until a golden crust forms, 3 minutes undisturbed per side. Pour in chicken broth and cider over the pork chops, top with pear-onion mixture and place pan in oven. Braise in the oven for another 15 minutes, or until pork chops reach 145-degree internal temperature.
Let rest for 5 minutes and serve, garnished with additional thyme leaves.