Description
Using just one skillet for juicy, tender pork chops and sautéed pears with a maple glaze, weeknight dinner is a breeze!
Ingredients
Scale
- 2 tablespoons white wine vinegar
- 1 tablespoon stoneground mustard
- 2 tablespoons pure maple syrup
- 2 bone-in rib pork chops, approximately 8 ounces each
- Kosher salt and pepper
- 1 tablespoon olive oil, divided
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- 1/4 cup beef broth
- 1 tablespoon fresh grated ginger
- 2 Bosc pears, cored and quartered
- 2 tablespoon fresh thyme leaves
Instructions
- In a small bowl, whisk the maple syrup, white wine vinegar, and mustard together. Set aside.
- Heat olive oil in a large cast iron or deep skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side, until pork chops are golden but not cooked through. Transfer the pork chops to a plate or cutting board to rest.
- Add the onions and garlic to the skillet and sauté for 3-4 minutes, until the onion has softened and garlic is fragrant.
- Pour in the vinegar mixture, stirring and scraping the bottom of the skillet as you go. Continue stirring for about 30 seconds, until the mixture thickens into a syrup-like texture.
- Slowly pour in the broth and bring the mixture to a simmer. Add the pears and ginger, gently stirring to coat everything. Nestle the pork chops back into the skillet. Simmer for 5-8 minutes, until sauce has reduced further and the internal temperature of the pork chops has reached 145 degrees F. (If the pork chops finish and the sauce hasn’t reduced to a thicker glaze, transfer the pork chops to a plate and continue to simmer until sauce has thickened.)
- Serve the pork chops with pears, onions, and sauce spooned overtop. Garnish with fresh thyme.