Pull out your cast-iron pans, and let’s make a sweet and savory dinner! This Pork Chop with Pears and Red Onions is an economical but still delicious dish.
We’re advocates of clean eating, and red meat isn’t exactly an ideal food to consume, especially for those concerned with their liver health. But, we also understand that sometimes one would crave something other than lean, plant-based protein or fish. It also wouldn’t hurt that pork chops aren’t as expensive. Eating red meat once in a while is actually beneficial to your health. It’s a source of vitamins, iron, zinc, and selenium. Only, make sure to buy fresh pork chops from the butcher or grass-fed ones from the stores and avoid processed meat.
You may be wondering why incorporating fruit with meat would make a fantastic meal. Pears and pork chops are actually the perfect balance. Pears are a source of minerals responsible for cholesterol breakdown. It also offers antioxidants with anti-inflammatory properties, anti-cancer, and anti-diabetes attributes. Plus, red onions contain prebiotics suitable for gut health, anti-bacterial elements and contribute to preventing osteoporosis.
It’s crucial that you watch when the pork chops’ internal temperature reaches 145° in the oven. Although you can thoroughly cook the pork chops, it tends to become dry and tough, so leaving a little pink on the inside will ensure that you’ll enjoy tender and juicy meat.
Earlier, we mentioned using a cast-iron pan because it will bring more depth to the flavors of this pork chop with pears and red onions. Sauteing the crisp pears with the astringent red onions only up until they turn golden brown would ensure that they would caramelize later in the oven. The dish will become an instant favorite, along with the sweetness of the apple cider vinegar and the floral tones of pork chops seared with thyme.
- Apples will provide the same tart sweetness from the pears.
- Chicken or turkey breast can substitute pork chops. For a plant-based option, use firm tofu. We haven’t tried cooking pears with fish, so if you want to experiment, give it a go and share your outcome in the comments below.
- If red onion isn’t available, yellow onions or shallots will accomplish the job.
- Don’t have a cast-iron pan? An oven-proof skillet works just as well.
- Sage will release earthy flavors and enhance the pork chop with pears and red onion, so mix some in along with the thyme.
- Add some spinach or arugula for more nutrients.
This pork chop with pears and red onions is a meal your whole family would savor. Because it’s easy to make, you’ll definitely whip this up in your kitchen on a regular basis. This recipe is a part of our 21-Day Meal Plan. The meal plan was created with liver health in mind, but it also caters to an anti-inflammatory, kid-friendly, gluten- and dairy-free diet.
Pork Chop with Pears and Red Onions
- Cast-iron Pan or Skillet
- 4 tbsp. extra-virgin olive oil divided
- 3 medium pears (cored and thinly sliced)
- 2 red onions (peeled and thinly sliced into half moons)
- 1 tbsp fresh thyme leaves (plus more for garnish)
- kosher salt
- ground black pepper
- 32 oz. bone-in pork chops (8 oz pork chop each)
- 1/2 cup low-sodium chicken broth
- 1/2 cup apple cider
- Preheat oven to 400°F.
- 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.
- 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.)
- Let rest for 5 minutes and serve, garnished with thyme leaves.
- For a low histamine diet, modify: reduce to 1/4 cup apple cider vinegar or completely omit it.