This post contains affiliate links. Please see our disclosure policy.
These cast-iron pork chops get a deep, golden sear—the kind that gives you a little crackle with every bite! Paired with pears, sweet and just barely softened, it’s a combination that feels a little unexpected but works so well together.
Pork is endlessly versatile. It’s the kind of thing that shows up in a hundred different chilly-night dinners, whether that’s a rich Pork Shoulder Ragu, French onion pork chops, or a fast weeknight Instant Pot pork tenderloin. But what makes these cast-iron pork chops stand out is the crust—deep and burnished from the pan, giving way to meat that’s juicy and tender underneath. The pears get softened just enough to turn syrupy at the edges, and their sweetness against the salty, seared pork is one of those combinations that sounds a little offbeat until you taste it. Then there’s the ginger, warm and a little sharp, pulling the whole thing together.
A Few Good Reasons to Make This
- That cast-iron sear: it gives you a deep, golden crust in just a few minutes, no special skill required.
- Pears aren’t just for dessert: cooked down with ginger and brown sugar, they turn into a sauce that’s sweet, tangy, and a little unexpected against the salty pork.
- It’s a nice change of pace from the usual apple-and-pork pairing: without straying too far from the comfort-food territory you already know and love.
Tips From My Kitchen
I make mistakes so that you don’t have to! Here are some things I’ve learned while testing this recipe…
- Block the greasy splatter: use a splatter screen to prevent oil from spitting all over your stove and backsplash. This is hands-down one of my favorite kitchen tools! It’s so useful.
- Cut small slits into the fatty edges of the pork chops: this keeps them from curling and seizing while cooking. If the chop seizes, you risk an uneven cook.
- Use a meat thermometer: cook the pork chops until they reach an internal temperature of 135-140º F. They will continue to cook as they rest, and you don’t want to risk having overcooked pork chops.
- Brine your pork chops: for extra flavor and guaranteed juiciness. You can use my apple juice pork brine for this.
Ingredients at a Glance
A quick look at some of the essentials before we dive into the recipe:
- Pork chops: I use boneless chops, about 8 ounces each. Bone-in works too, but the cook time will shift a bit, so keep an eye on them as they fry.
- Apple cider vinegar: the acidity cuts through the sweetness of the brown sugar and pears, keeping the sauce from tipping into cloying.
- Ginger: Fresh or the paste-in-a-tube kind (look for it in the refrigerated herb section)—either works fine, so use whichever you have on hand.
- Fresh rosemary: Thyme or sage make good substitutes. In a pinch, dried rosemary works too, just cut the amount down to a teaspoon.
- Ripe pear: Bosc, Anjou, Concorde, and French butter pears are your best bets—they’re sweet, but more importantly, firm enough to hold their shape in the pan instead of turning to mush.
How to Make Cast Iron Pork Chops
Step 1: Score the Pork Chops
Carefully score the fat along the sides of each pork chop by making a few small slits with a small knife (I use this paring knife), then generously season the chops with salt and pepper.
Step 2: Whisk Together Syrup
In a small bowl, whisk together the 2 tablespoons apple cider vinegar, 2 tablespoons brown sugar, and 1 tablespoon chopped rosemary. Set it aside.
Step 3: Pan-Sear the Pork Chops
Heat 1 tablespoon of oil in a cast-iron pan over medium heat. When hot, add the pork chops and cook them until they form a nice golden crust—about 3-4 minutes per side. Transfer them to a paper towel-lined plate or cutting board to rest.
Step 4: Heat the Syrup
Pour the vinegar mixture into the pan and stir over medium heat until the sugar dissolves. It’ll thicken into a syrup almost immediately (just 10 to 20 seconds) and turn a deep amber color as it goes.
Step 5: Make the Sauce
Pour in the chicken broth and bring it to a simmer, stirring every so often. Once it’s bubbling, add the pears, onions, and ginger, tossing to coat everything in the sauce. Let it cook, uncovered, for about 5 minutes.
Whisk the cornstarch and cold water together in a small bowl until smooth, then slowly stir it into the simmering sauce—you’ll see it thicken almost right away.
Step 6: Finish Off the Pork Chops
Reduce the heat to low and nestle the chops back into the pan. Spoon the sauce, pears, and onions generously over the top, and serve.
Serve It With…
These cast-iron pork chops are great with my Instant Pot mashed potatoes or oven-roasted mini potatoes. You could also serve them alongside Parmesan-roasted zucchini, air fryer green beans, or oven-roasted broccoli.
Storage Tips
- Fridge: Leftover pork chops will keep in an airtight container in the fridge for 3-5 days.
- Reheat: place them in the microwave and heat them in increments until warmed through.
Pear & Ginger Cast-Iron Pork Chops
Ingredients
- 4 6-8 oz boneless pork chops
- Sea salt & cracked black pepper, to taste
- 2 tablespoon olive oil
- 2 tablespoon apple cider vinegar
- 2 tablespoon unrefined brown sugar
- 1 tablespoon roughly chopped fresh rosemary
- 1 cup Chicken or vegetable broth, more if needed
- 1 tablespoon freshly grated ginger
- 2 ripe pear (Bosc or Anjou), roughly chopped or sliced lengthwise
- 1 sweet yellow onion, cut into wedges
- 1 tablespoon corn starch
- 1/4 cup cold water
Instructions
- Score the fat along the sides of each pork chop, cutting a few small slits with a smaller knife, like a paring knife. Season the chops generously with salt and pepper.
- In a small mixing bowl, whisk together the 2 tablespoons of apple cider vinegar, 2 tablespoons of brown sugar, and 1 tablespoon of chopped rosemary; set aside.
- Heat 1 tablespoon of oil in a cast-iron pan over medium heat. When hot, add the pork chops (two at a time) and cook them until they form a nice golden crust—about 3-4 minutes per side. Transfer them to a paper towel-lined plate or cutting board to rest. Repeat with the two others.
- With the pork chops out of the pan, add the vinegar mixture to the pan and stir over medium heat until the sugar dissolves. It’ll thicken into a syrup within 10 to 20 seconds and turn a deep amber color as it goes.
- Add the chicken broth to the pan and bring it to a simmer, stirring every so often. Once it’s bubbling, add the pears, onions, and ginger, tossing to coat everything in the sauce. Let it cook uncovered for about 5 minutes.
- In a small bowl, whisk the cornstarch and cold water together until smooth, then slowly pour it into the simmering sauce, stirring as you go. It will thicken almost right away.
- Reduce the heat to low and return the chops to the pan. Spoon the sauce, pears, and onions on top and serve.
I tried the recipe with pears from a neighbors tree. The skins are very tough and we have no idea what type pear tree it is, however removing the skins and cooking them is the trick and they were delicious. I had more liquid than expected but it flavored the rice. Loved the ginger and rosemary together.
I’m so glad the recipe worked well with the mystery pears you had on hand :)
My picky eater husband likes this! (And so do I! :) )
So happy to hear this, Jessica! :)
This was tremendous! I went halfsies w onions and fennel slices from the farm share, which is where we got the pears too. Bookmarking your site.
Great recipe – I can’t eat onions so substituted with leeks and it was still great.
So glad you enjoyed it!
Made this and substituted rosemary for cilantro because that’s what I had at my house, super delicious! I would recommend doubling sauce recipe though :)
Hi Sam! I’m so glad this was a hit—even with the cilantro! I’ll make a note in the recipe about the sauce. You’re not the first to mention we need more sauce! Haha ;)
This is SO GOOD!!!!! A friend gave me a bunch of Bosc pears from her tree and my search for savory recipes led me here. I doubled the pears, onion / sauce and served with Egg Noodles and green beans. My pork chops were super thick so I seared for a crust and finished in the oven while the onions and pears cooked. Definitely a Keeper. I’ll make it again with pork tenderloin medallions for an even faster meal. Thank You!!!
Great meal. Horseradish on the side! Cole slaw. Heaven!!!!