Skillet Pork Chops With Pears and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 8–10 oz each)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 1 medium yellow onion, thinly sliced
• 2 ripe-but-firm pears, cored and sliced into 1/4-inch wedges
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 3/4 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard

Do This

• 1. Pat chops dry; season with 1 tsp salt and all the pepper.
• 2. Sear in a hot skillet with oil (3–4 min per side) until browned; remove.
• 3. Add 2 tbsp butter; sauté onions 4–5 min until softened.
• 4. Add pears + thyme; cook 3–4 min until lightly caramelized.
• 5. Add broth + vinegar; simmer 2–3 min, then whisk in Dijon.
• 6. Return chops; cook to 145°F (3–6 min). Off heat, melt in 1 tbsp butter; rest 5 min and serve.

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Why You’ll Love This Recipe

• Classic skillet pork chops with a mellow sweet-and-savory twist from pears and onions.
• One pan builds big flavor: browned pork, caramelized fruit, and a buttery pan sauce.
• Weeknight-friendly timing, but it looks and tastes dinner-party worthy.
• Easy to adjust: sweeter, tangier, or more herby with simple swaps.

Grocery List

• Produce: 1 medium yellow onion, 2 ripe-but-firm pears, fresh thyme (optional), optional chopped parsley for serving
• Dairy: unsalted butter
• Pantry: olive oil, kosher salt, black pepper, low-sodium chicken broth, apple cider vinegar, Dijon mustard

Full Ingredients

Pork chops

• 4 bone-in pork chops, about 1 inch thick (8–10 oz each)
• 1 1/4 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

Pear, onion, and butter pan sauce

• 3 tbsp unsalted butter, divided
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 2 ripe-but-firm pears (Bartlett, Anjou, or Bosc), cored and sliced into 1/4-inch wedges
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 3/4 cup low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt (from the remaining salt; add to taste)

Optional for serving

• 1 tbsp chopped fresh parsley
• Cooked rice, mashed potatoes, or buttered egg noodles

Step-by-Step Instructions

Step 1: Prep and season the pork

Set a large cast-iron or heavy stainless-steel skillet on the stove (12-inch is ideal). Pat the pork chops very dry with paper towels; this helps them brown instead of steam.

Season both sides with 1 tsp of the kosher salt and all of the black pepper. Let the chops sit at room temperature while the skillet heats, about 5 minutes.

Step 2: Sear the chops until deeply browned

Heat the skillet over medium-high heat for 2 minutes. Add 1 tbsp olive oil and swirl to coat.

Add the pork chops in a single layer. Sear without moving them for 3–4 minutes, until a deep golden-brown crust forms. Flip and sear the second side for 3–4 minutes.

Transfer the chops to a plate. They will not be fully cooked yet; they’ll finish in the sauce.

Step 3: Soften and lightly caramelize the onions

Reduce heat to medium. Add 2 tbsp unsalted butter to the skillet. Once melted, add the sliced onions and a pinch of the remaining salt (about 1/8 tsp).

Cook, stirring and scraping up browned bits, for 4–5 minutes until the onions soften and start to turn golden at the edges.

Step 4: Add pears and thyme for sweet-savory flavor

Add the pear wedges and thyme. Cook for 3–4 minutes, stirring gently, until the pears take on some color but still hold their shape (you want tender, not mushy).

If the skillet looks dry at any point, add a small splash of broth (1–2 tbsp) to keep the sugars from scorching.

Step 5: Deglaze and simmer the pan sauce

Pour in the chicken broth and apple cider vinegar. Bring to a lively simmer over medium heat, scraping the bottom of the skillet to dissolve the browned fond.

Simmer for 2–3 minutes to lightly reduce and concentrate the flavor. Whisk in the Dijon mustard until the sauce looks unified and glossy.

Step 6: Finish cooking the pork in the sauce

Nestle the pork chops back into the skillet along with any juices on the plate. Spoon some onions, pears, and sauce over the top.

Reduce heat to medium-low, cover, and cook until the chops reach an internal temperature of 145°F (63°C) in the thickest part, 3–6 minutes depending on thickness. (If your chops are thicker than 1 inch, plan closer to 6–8 minutes.)

Step 7: Finish with butter, rest, and serve

Turn off the heat. Add the remaining 1 tbsp butter and gently swirl the skillet until it melts into the sauce for a richer, velvety finish.

Let the pork chops rest in the skillet (off heat) for 5 minutes. Taste the sauce and add up to the remaining 1/8–1/4 tsp salt if needed.

Serve the chops topped with the pears and onions, spooning plenty of pan sauce over everything. If using, finish with chopped parsley.

Pro Tips

• Don’t skip drying the chops. A dry surface is the difference between a brown crust and a pale chop.
• Use ripe-but-firm pears. Overripe pears can break down too much and turn the sauce grainy.
• Watch the heat once pears go in. Fruit sugars can burn quickly; medium heat is your friend.
• Use a thermometer. Pull at 145°F, then rest for juicier pork.
• Want more sauce? Add an extra 1/4 cup broth and simmer 1–2 minutes longer before returning the pork.

Variations

• Apple swap: Replace pears with 2 medium apples (thin wedges). Add a pinch of cinnamon (about 1/8 tsp) for a classic autumn note.
• Herb change-up: Use 1 tsp chopped fresh sage instead of thyme for a deeper, woodsy flavor.
• Creamy finish: After removing the cooked chops to rest, stir 2 tbsp heavy cream into the simmering sauce for 30 seconds, then spoon over.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth (1–2 tbsp) until the pork is warmed through; avoid high heat to prevent drying out. You can slice the onion and pears up to 12 hours ahead; store onion in a sealed container and pears tossed with 1 tsp lemon juice to reduce browning.

Nutrition (per serving)

Approximate, assuming 4 servings: 490 calories, 33 g protein, 29 g fat, 23 g carbohydrates, 4 g fiber, 9 g sugar, 620 mg sodium.