Pork Chop Skillet With Pears And Red Onions

• 4 tablespoons Olive Oil divided
• 3 Pears cored, sliced thinly
• 2 Red Onions sliced thin in half moons
• 1 tablespoon Thyme fresh
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 8 Pork Chops bone in
• 1/2 cup Chicken Broth
• 1/2 cup Apple Cider

1. 1. Preheat oven to 400u0b0.
2. 2. In a large, ovenproof skillet over medium-high heat, heat 2 tablespoons olive oil. Add pears, onions, and thyme, and let cook until softened, 8 minutes. Season with salt and pepper and move to a plate
3. 3. In same skillet over medium-high heat, heat 2 tablespoons olive oil. Season pork chops generously with salt and pepper, then sear until a golden crust forms, 3 minutes per side. Pour in chicken broth, cider, and pear-onion mixture and place pan in oven. Cook for another 10 minutes, or until pork chops reach 145u0b0 internal temperature. (Depending on thickness of pork chops, this could take up to 15 minutes.)
4. 4. Let rest for 5 minutes and serve, garnished with thyme leaves.

olive oil, red onions, thyme, salt, pepper, chicken broth, apple cider

Taken from www.epicurious.com/recipes/member/views/pork-chop-skillet-with-pears-and-red-onions-5ab7bc8b7c44456a640f556e (may not work)