Juicy pork chops are the perfected partner to sweet, caramelized pears.
And any leftover pork can be sliced and repurposed in wraps, sandwiches, or on asalad.
Ingredients
4(9-oz.
Credit:Victor Protasio; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Lydia Pursell
)bone-in center-cut pork chops(1 1/4-in.
each)green Anjou pears, unpeeled, cored, and cut into 1-in.
wedges (about 3 cups)
1/3cupchicken stock
2Tbsp.puremaple syrup
2Tbsp.apple cider vinegar
2tsp.stone-ground mustard
4(4-in.
Let stand at room temperature for 30 minutes.
Heat oil in a 12-inch cast-iron skillet over medium-high.
Add pork chops; cook until golden brown, 3 to 5 minutes per side.
Transfer to a plate.
(Do not wipe skillet clean.)
Stir in chicken stock, maple syrup, vinegar, mustard, and thyme sprigs.
Transfer pork chops to a plate.
Season with additional salt to taste; garnish with fresh thyme leaves.