Lunch: Pork Chop Skillet with Pears and Red Onions

Recipe by Anna Watson Carl Apples aren't the only fruit that goes well with pork—pears do the trick, too.

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
Black pepper
4 8 to 10 oz. bone-in pork chops
1/2 c. apple cider
1/2 c. low-sodium chicken broth

Instructions

Preheat the oven to 400 degrees F.
In a large, ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add pears and onions and thyme, and let cook for 8 minutes, or until softened. Season with salt and pepper. Remove to a plate.
In same skillet, heat 2 tablespoons olive oil over medium-high heat. Season pork chops generously with salt and pepper. Sear pork chops for 3 minutes per side, or until a golden crust forms. 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 degree F internal temperature. (Depending on thickness of pork chops, this could take up to 15 minutes.)
Let rest for 5 minutes and serve, garnished with remaining thyme leaves.

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