Cast Iron Pork Chops With Pears & Ginger
You'll get a beautiful sear on these Cast Iron Pork Chops, not to mention pork chops with pears are a killer combo everyone will love.
Servings: 2 servings
Ingredients
- 4 6-8 oz boneless pork chops
- Sea salt & cracked black pepper, to taste
- 1 TBSP olive oil
- 2 TBSP apple cider vinegar
- 2 TBSP unrefined brown sugar
- 1 TBSP roughly chopped fresh rosemary
- 1 cup Chicken or vegetable broth
- 1 TBSP freshly grated ginger
- 1 ripe pear (Bosc or Anjou), roughly chopped or sliced lengthwise
- 1/2 sweet yellow onion, cut into wedges
- 1 tsp corn starch
- 2 TBSP cold water
Instructions
- Whisk the apple cider vinegar, brown sugar, and chopped rosemary together in a small bowl; set aside.
- In a large cast iron pan, heat the oil over medium heat. Once it's hot, place the pork chops into the pan and cook until a nice golden crust has formed—about 3-4 minutes per side. Remove them and place them on a paper towel-lined plate or cutting board to rest.
- Slowly add the vinegar mixture to the pan. Stir it until the sugar dissolves and the mixture thickens into a bit of an amber syrup. This should only take about 10-20 seconds.
- Stir the chicken broth into the pan and bring it to a simmer. Once it’s simmering, add the sliced pears, onions, and ginger. Toss to coat and let everything simmer for about 5 minutes.
- Whisk the cornstarch and cold water together in a small bowl until the corn starch is fully dissolved. Slowly stir it into the simmering sauce and keep stirring until the sauce has thickened. Bring the heat down to low and transfer the chops back to the pan.
- Spoon the sauce, pears, and onions over the pork chops and serve!
Notes
Scroll up to the recipe post for step-by-step photos, cooking and storage tips, as well as ideas on what to serve with these pork chops.