2 Thick Bone-in Pork Chops
4 Tbsp Olive Oil
3 Medium Pears (1 Chopped & 2 sliced)
1 tsp Cinnamon
1 tsp Sugar
1 Tbsp Thyme Leaves
Salt & Pepper
1 TBSP Apple Cider Vinegar or Seasoned Rice Vingar
1/2 cup Chicken Broth
1/2 Apple Cider
1 Tbsp Dijon Mustard
Preheat oven to 400 ° F
Wrap 1 Chopped Pear in Aluminum Foil with Cinnamon and Sugar. Place in the oven.
Heat 2 Tbsp Olive Oil in a large, ovenproof (cast iron) skillet of MEDIUM-HIGH heat. Add Sliced Pears, Onions, and Thyme and cook until softened or about 8 minutes. Add Dijon Mustard and Vinegar. Mix and cook down to a sauce and then transfer to a bowl.
Season Pork Chops very well on both sides with Salt & Pepper. place them in the same skillet over medium-high heat and sear until a crust forms on either sides.
Pour in Chicken Broth, Cider, and Onion/Pear mixture and place in the oven for about 10 minutes until the center of the pork chops reach 145 ° F.
Remove from oven and let rest about 5 minutes. Plate by laying down Onion/Pear mixture. Place chops on top. Cover with any liquid sauce in the pan. Top with the roasted Pears from the foil packet and Thyme.