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 chops, ½ teaspoon salt, ¼ ground black pepper, ½ tablespoon unsalted butter, ½ 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 vinegar, ¼ cup chicken broth, 2 tablespoons light brown sugar, ¼ teaspoon salt, ¼ teaspoon ground ginger, ⅛ teaspoon allspice, 2 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.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 pork chop with 3 tablespoons of the pear topping. Actual calories will vary.