Pan Seared Pork Chops with Pears and Bourbon

rosemary crusted pork chops with pears and onions in a white cast iron skillet.

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)


  • 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


  1. 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.


  • 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