pear-thyme-skillet-pork-chops

Pear Thyme Skillet Pork Chops

TOTAL
45min
PREP
15min
COOK
30min
Medium

Juicy pork chops seared to perfection and bathed in a luscious sauce with sweet, caramelized pears and aromatic fresh thyme. This dish is a delightful balance of sweet and savory, perfect for a cozy weeknight dinner or an elegant meal.

450 Calories
35g Protein
25g Carbs
25g Fats

*Nutrition per serving

Pork
Fruit
Herbs
Dinner

Ingredients

Servings: 4
4 (approx. 1.5cm (0.6 inch) thick, 170g (6 oz) each) Pork Chops (bone-in or boneless)
30ml (2 tbsp) Olive Oil
30g (2 tbsp) Butter
1 medium (approx. 150g (5.3 oz)), thinly sliced Yellow Onion
2 medium (approx. 300g (10.6 oz) total), cored and sliced 1cm (0.4 inch) thick Pears (firm, ripe like Bosc or Anjou)
2 cloves, minced Garlic
4-5 sprigs, plus extra for garnish Fresh Thyme Sprigs
120ml (0.5 cup) Chicken Broth
60ml (0.25 cup) Dry White Wine (like Sauvignon Blanc or Pinot Grigio)
15ml (1 tbsp) Dijon Mustard
15ml (1 tbsp) Honey
To taste Salt
To taste Black Pepper

Steps

1

Pat the pork chops completely dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with salt and freshly ground black pepper.

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Drying the pork chops helps to remove surface moisture, allowing them to brown properly instead of steaming.

2

Heat the olive oil in a large, oven-safe skillet (cast iron works wonderfully) over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.

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If your skillet is not large enough to hold all the chops without touching, cook them in two batches to ensure a proper sear. Overcrowding will lower the pan temperature and result in steamed, rather than seared, chops.

3

Sear the pork chops for approximately 3-4 minutes per side, until a deep golden-brown crust forms. The internal temperature should reach around 57°C (135°F) if using an instant-read thermometer. Remove the pork chops from the skillet and set them aside on a plate. Tent loosely with foil to keep warm.

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Resist the urge to move the chops around too much while searing; let them develop a good crust.

4

Reduce the heat to medium. Add the butter to the skillet. Once melted, add the thinly sliced yellow onion and cook, stirring occasionally, until softened and beginning to caramelize, about 5-7 minutes.

5

Add the sliced pears and minced garlic to the skillet with the onions. Cook, stirring gently, for another 3-4 minutes, until the pears begin to soften and the garlic is fragrant.

6

Add the fresh thyme sprigs to the skillet. Pour in the dry white wine and scrape the bottom of the skillet with a wooden spoon to deglaze, loosening any browned bits stuck to the pan. Let the wine simmer and reduce by about half, which should take 1-2 minutes.

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Deglazing helps to incorporate all the flavorful fond (browned bits) from searing the pork into the sauce.

7

Pour in the chicken broth, stir in the Dijon mustard and honey. Bring the mixture to a gentle simmer. Continue to simmer for about 5 minutes, allowing the sauce to thicken slightly and the flavors to meld. Remove and discard the thyme sprigs.

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Taste the sauce and adjust seasoning with salt and pepper as needed.

8

Return the seared pork chops (and any accumulated juices from the plate) to the skillet, nestling them into the pear and onion mixture. Spoon some of the sauce and pears over the top of the chops.

9

If your skillet is oven-safe, transfer it to a preheated oven at 190°C (375°F) for 5-8 minutes, or until the pork chops are cooked through and reach an internal temperature of 63°C (145°F). If not using the oven, continue to simmer gently on the stovetop over low heat for the same amount of time, ensuring the pork is cooked through.

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Using an instant-read thermometer is the most reliable way to ensure pork is cooked to a safe temperature without overcooking. The USDA recommends 63°C (145°F) for pork, followed by a 3-minute rest.

10

Remove the skillet from the oven (or stovetop). Let the pork chops rest in the sauce for at least 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and moist pork.

11

Serve the pear thyme skillet pork chops immediately, spooning extra sauce, pears, and onions over each chop. Garnish with fresh thyme sprigs, if desired.

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This dish pairs wonderfully with mashed potatoes, roasted root vegetables, or a simple green salad.

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