1ripe pear (Bosc or Anjou), roughly chopped or sliced lengthwise
1/2sweet yellow onion, cut into wedges
1tspcorn starch
2TBSPcold 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.