Skillet Pork Chops With Sautéed Pears

 From Southerrn Living this was a nice change from typical apples, amazingly so good we had thin cut pork chops. It was very good and will definitely make again. Yum!

 

4 (9-oz.) bone-in center-cut pork chops (1 1/4-in. thick) 

1 1/2 tsp. kosher salt, plus more to taste 

1 1/2 tsp. black pepper 

1 1/2 tsp. ground fennel 

2 Tbsp. olive oil 

3 medium-size (6 oz. each) green Anjou pears, unpeeled, cored, and cut into 1-in. wedges (about 3 cups) 

1/3 cup chicken stock 

2 Tbsp. pure maple syrup 

2 Tbsp. apple cider vinegar 

2 tsp. stone-ground mustard 

4 (4-in.) thyme sprigs, plus leaves for garnish 

Directions 

Sprinkle pork chops evenly with salt, pepper, and fennel. 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.) 

Add pear slices to skillet, and reduce heat to medium; cook, flipping occasionally, until pear slices are browned and slightly softened, about 6 minutes. 

Stir in chicken stock, maple syrup, vinegar, mustard, and thyme sprigs. Once simmering, nestle pork chops into skillet, and cook until an instant-read thermometer inserted into thickest portion of meat registers 140°F, 2 to 4 minutes. 

Transfer pork chops to a plate. Cook sauce until slightly thickened and pear slices are just softened, 2 to 3 minutes; spoon over pork chops. Season with additional salt to taste; garnish with fresh thyme leaves.