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Pork Chop with Caramelized Onions and Pears with a Mustard Sauce. Roasted Pears atop the Chops.


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


  1. Preheat oven to 400 ° F

  2. Wrap 1 Chopped Pear in Aluminum Foil with Cinnamon and Sugar. Place in the oven.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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