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Sautéed Pork Chops with Pears
Makes 4 servings
This one-pot meal can be ready in less than 25 minutes on a busy weeknight. Use bone-in or boneless pork chops, depending on what your family prefers. In season pears add tons of flavor, but you can substitute sliced apples, if you prefer.

1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 thick-cut pork chops (either bone-in or boneless)
3 Bartlett pears, peeled, cored and sliced 1/2-in
1/2 cup dry white wine
1/2 cup chicken broth
1 teaspoon chopped fresh thyme

1. Heat oil in a large skillet over medium-high heat. Season pork chops with salt and pepper and cook until browned and cooked, about 4 minutes per side. Transfer to a plate and set aside.
2. To the same pan, add pears and cook, stirring occasionally, until the pears begin to soften and brow around the edges, about 3 minutes. Add wine and cook until it is reduced by about half, about 4
minutes. Add broth and thyme and stir to combine.
3. Return pork chops and any accumulated juices to the pan, nestled into the pears, and cook until the chops are warmed through, about 3 minutes.

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