Pork Chops with Pears
Our pork chops with pears recipe features savory pork chops perfectly cooked in a cast iron skillet and served with a flavorful pear topping.
Dinner time can be hectic, even with our small family. On night’s like that, you need a simple dish. Usually we reach for an easy chicken dish like chicken green beans and potatoes.
Pork chops are always the first thing that come to mind. They’re a blank slate of sorts which means you can prepare them at home and add tons of flavor!
These cast iron pork chops only take about 20-minutes and combine both sweet and savory flavors. It should be noted our reason for using the sugar was due to the tartness of the pears.
Your fruit might be sweet enough without the ingredient. So, shall we get in the kitchen and get started? If pears aren’t your thing, try this sour cream sauce instead or go all in with our sour cream pork chops.
John’s Tips
Tips
- Do you cook pork chops covered or uncovered? When searing pork chops in a pan, I cook mine uncovered. The searing process will lock-in the natural juices in the meat. When cooking pork in the oven, I cover it because the dry heat of an oven will dry out the chops.
- How do you cook pork chops without drying them out? Always sear your pork chops. Even if you plan on baking them in the oven. Searing meat creates a seal, locking in all those juices. Also, let the meat rest for a few minutes before cutting into it. Otherwise, the pork will dry out when you slice it.
- The brown sugar is optional, feel free to omit it or use maple syrup or any other sweetener you want.
Storage:
Refrigerator: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
More Main Dish Recipes to Try
Ingredients
Pork Chops:
- 1 pound pork chops, thinly sliced
- ½ teaspoon salt
- ¼ ground black pepper
- ½ tablespoon unsalted butter
- ½ tablespoon avocado oil, or olive oil
Pear Topping:
- 1 tablespoon apple cider vinegar
- ¼ cup low-sodium chicken broth, low-sodium
- 2 tablespoons light brown sugar
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon allspice
- 2 bartlett pears, peeled and diced
Instructions
- Heat a large cast iron skillet over medium heat. While the skillet is heating, salt and pepper both sides of the pork chops. When the skillet gets hot, add the butter and oil.1 pound pork chops½ teaspoon salt¼ ground black pepper½ tablespoon unsalted butter½ tablespoon avocado oil
- Add the pork chops and cook for about 3 minutes on each side. After the pork chops cook, remove them to a plate to rest.
- Keep the skillet on medium heat, and add the apple cider vinegar and broth. Use a wooden spoon to scrape any browned bits off the bottom, then add the brown sugar, salt, ginger, and allspice. Stir to combine, then add the pears.1 tablespoon apple cider vinegar¼ cup low-sodium chicken broth2 tablespoons light brown sugar¼ teaspoon salt¼ teaspoon ground ginger⅛ teaspoon allspice2 bartlett pears
- Continue to cook the pears until the mixture thickens and the pears soften slightly. Serve the pork chops on individual plates and spoon the pear chutney over the pork chops.
- Scroll down and see the post for tips and storage information.
This combination of pork and pear is just sooo mouthwatering so I am going to try it for a dinner recipe this week.