Pork Chop with Pears and Red Onions

This Pork Chop with Pears and Red Onions will become a dinner staple with your families. Its sweet and savory flavors will mask the affordability of the ingredients. This recipe is surprisingly packed with nutrients and is gluten-free.

Course Dinner

Cuisine American

Keyword gluten free

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings

Calories 634kcal

Equipment

Oven
Cast-iron Pan or Skillet

Ingredients

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

Instructions

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.

Notes

For a low histamine diet, modify: reduce to 1/4 cup apple cider vinegar or completely omit it.

Nutrition