Pear & Ginger Cast-Iron Pork Chops

5 from 15 votes

Pear & Ginger Cast-Iron Pork Chops

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Servings: servings

Author: Dana Sandonato

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.

Notes

Many people have mentioned wanting more sauce with this recipe, so I've updated the recipe card to create more sauce. If you still want more sauce, you can adjust the chicken broth amount. If you need more thickening, you can increase the cornstarch and cold water amounts as needed.

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