Crispy pork chops in an onion and pear reduction topped with sharp blue cheese that pulls the entire meal together. Your friends and family will love it.
4 fl oz chicken or vegetable broth
½ (4 oz) pkg crumbled blue cheese
2 pork chops, boneless
1 medium red onion
virgin coconut oil
1. Wash and dry the fresh produce.
- 2 pears
2. Quarter the pears lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into 4 thin wedges.
3. Trim off and discard the ends of the onion and remove the outer layer; halve lengthwise, then cut the halves into 4 wedges.
- 1 medium red onion
4. Preheat a skillet over medium-high heat.
5. Halve the pork chops horizontally to form thin fillets; pat dry with paper towels and place on a plate. Season generously with salt and pepper on both sides.
- 2 pork chops, boneless
- ½ tsp salt
- ¼ tsp black pepper
6. Once the skillet is hot, add coconut oil and swirl to coat the bottom.
- ½ tbsp virgin coconut oil
7. Place the pork fillets in the skillet; cook until golden brown, 3 to 4 minutes per side. Once done, transfer to a plate.
8. Once the pork has been transferred, reduce the heat to medium. Add the pears and onions to the skillet; cook, stirring frequently until they are softened and lightly browned, 4 to 6 minutes.
9. Add broth to the skillet and scrape up any browned bits from the bottom.
- 4 fl oz (½ cup) chicken or vegetable broth
10. Return the pork fillets to the skillet and arrange among the pears and onions.
11. Top the mixture with blue cheese and continue to cook until the pork is cooked through and the cheese begins to melt.
- ½ (4 oz) pkg crumbled blue cheese
12. To serve, divide the pork and pear mixture between plates and spoon the pan sauce over top. Enjoy!