pork chops with red wine,
pears, and thyme
A marriage of savory and sweet, you’ll need a cast iron or other oven-safe skillet to make this rustic dish. A good Cabernet Sauvignon is perfect for cooking this dish as well as serving with it at the table.
4 bone-in pork chops, 1-inch thick
Salt and pepper
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 Bosc pears, each cored, halved and cut into 6 slices
4 large shallots, each cut into wedges
½ cup red wine
1 tablespoon fresh thyme, minced (or 2 tablespoons dried thyme)
½ cup apple cider
2 teaspoon Dijon mustard
Preheat the oven to 400° F.
Season chops with salt and pepper. Heat butter and oil in a large oven-safe skillet over medium-high heat. Add chops and brown, without moving, for 8-10 minutes each side. Transfer chops to a plate and set aside.
Reduce heat to medium and add pears and shallots. Cook 3-5 minutes, or until softened a bit. Turn up heat to high and stir in wine and thyme; cook until mixture is reduced by half, stirring often. Stir in apple cider and mustard; turn off heat.
Return chops to skillet. Place the skillet in the oven for 10-12 minutes, or until chops register 145° F at the center. Serve chops on individual plates with fruit and shallot sauce spooned on top.
