Directions
1
Preheat oven to 400°. Heat 1 Tbsp. of oil in a large, ovenproof skillet over medium-high
2
Add pears, onions and rosemary (or thyme) to skillet. Cook until pears and onions are tender, about 8 min. Transfer to plate and season with 1/2 tsp. of salt and pinch of black pepper
3
Return skillet to stove and heat remaining oil over medium-high
4
Season pork chops with remaining salt and pepper. Carefully place in hot pan and cook until the chops form a golden crust, flipping once, 3 to 4 min. per side
5
Carefully pour broth and cider into the skillet. Spread the pear mixture over the chops and move pan to the oven
6
Cook until a meat thermometer registers 145°, 10 to 15 min. depending on thickness
7
Remove skillet from oven and let rest 5 min. Serve chops topped with pear mixture and 2 Tbsp. of the pan sauce with roasted baby potatoes and steamed green beans on the side
