Ingredients

4 tablespoons Olive Oil [divided]

3 Pears [cored, sliced thinly]

2 Red Onions [sliced thin in half moons]

1 tablespoon Thyme [fresh]

1/2 teaspoon Salt

1/4 teaspoon Pepper

8 Pork Chops [bone in]

1/2 cup Chicken Broth

1/2 cup Apple Cider

Preparation

  1. Preheat oven to 400°.

  2. In a large, ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Add pears, onions, and thyme, and let cook until softened, 8 minutes. Season with salt and pepper and move to a plate

  3. In same skillet over medium-high heat, heat 2 tablespoons olive oil. Season pork chops generously with salt and pepper, then sear until a golden crust forms, 3 minutes per side. 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° internal temperature. (Depending on thickness of pork chops, this could take up to 15 minutes.)

  4. Let rest for 5 minutes and serve, garnished with thyme leaves.