Skillet Dijon Pork Chops with Roasted Pears
4bone-in pork chops (I prefer about 1" in thickness)
4Superfresh Growers' Organic Bartlett Pears (sliced and core removed)
4 tablespoonsDijon Mustard
1 teaspoonkosher salt
1⁄2 teaspoonblack pepper
1 tablespoonfresh thyme
1⁄4 cupchicken stock
2 tablespoonsApple Cider Vinegar
1large shallot (thinly sliced)
1⁄4 cupavocado oil
1 tablespoonavocado oil
- Preheat the oven to 400 degrees.
- Heat 1/4 Cup of Avocado Oil over medium heat in a large oven proof skillet and add sliced shallots while the oil is still room temperature.
- Let the shallots slowly brown in the oil until they are crispy, stirring frequently to prevent burning. Take out and drain on paper towels and sprinkle with salt when they turn brown.
- Drain the oil of that same pan and reheat that skillet over medium high heat.
- Rub both sides of the pork chop with dijon mustard and season with salt and pepper.
- When skillet is hot place the chops in the pan to sear on both sides for about 5 minutes per side until they have a nice crust that has formed.
- Mix together stock, thyme, and apple cider vinegar and then pour into the pan after the chops are seared to deglaze the bottom of the pan.
- Place sliced pears over top and around the pork chops and then place into the oven for 20 minutes until pork chops are cooked through.
- The last minute of cooking drizzle honey over the top of the chops and pears and turn the broiler on in the oven for 1-2 minutes until the honey caramelized slightly.
- To serve top a pork chop with as much cooking liquid in the pan as desired, some pear slices, and a few crispy shallots!
Yields 4 Servings