Pan Seared Pork Chops with Pears and Bourbon
Pork chops get an upgrade with a crisp rosemary crust, soft pears and caramelized onions in a simple bourbon sauce. With just 6 ingredients and one skillet, a quick and easy dinner has never looked so good! (gluten-free, dairy-free)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: stovetop
- Cuisine: American
Ingredients
Scale
- 4 small pork loin chops
- Kosher salt
- Freshly cracked black pepper
- 2 tsp fresh rosemary, chopped
- 2 tsp olive oil, divided
- 1 medium pear, sliced (any variety)
- 1 medium onion, sliced
- ¼ cup bourbon
- 1 tsp Dijon mustard
Instructions
- Sprinkle pork chops generously with salt, pepper, and chopped rosemary on both sides and drizzle with one tsp of the oil. Gently rub into the surface of each side.
- Heat a large cast-iron skillet over medium-high heat. Add remaining 1 tsp of oil and swirl to coat the skillet.
- Sear pork chop until a golden crust forms, about 3-4 minutes per side. Remove pork chops from the pan to a plate and cover.
- Lower the heat and add the sliced pears and onions. Cook on low heat, stirring, until onions start to brown, about 3-4 minutes.
- Add the bourbon and continue cooking, until the strong alcohol smell has cooked off, 1-2 minutes. Stir in the Dijon.
- Nestle the pork chops back into the skillet with the pears and onions and cover. Cook until the pork reaches an internal temperature of 145°F.
- Serve pork chops topped with pears and onions.
Notes
- Sear pork chops on medium high heat, undisturbed, so that a crust can form on the bottom. Once that crust develops, the pork chops will easily release from the pan. Flip and repeat to get a golden crust on the other side.
- Slice the pears and onions and gather your ingredients before you start cooking - these come together quickly.
- Don’t overcook! Pork chops are done when they reach an internal temperature of 145°F. I highly suggest investing in a meat thermometer to ensure juicy and safe meat every time!
Recipe Variations
- Fresh thyme would be delicious in place of rosemary.
- If you don’t care for bourbon, you can use broth instead.
- If you’d like a thicker, more substantial pan sauce, you can stir in about a tablespoon of butter, a splash of broth, and a couple tablespoons of cream or half and half right after the bourbon cooks off but before adding the pork chops back to the pan.
Keywords: pan seared pork chops with pears, pork chops with pears and bourbon, rosemary crusted pork chops