Dinner fit for a matador. The recipe is great for days when that 12-ounce T-bone steak just seems like a bit much. Pears are the quiet stepsister to the spotlight-hogging apple, so give her a dance and don't retreat to the comfortable arms of the applesauce-glazed chops just yet. Round out a successful paleo-inspired day with vitamins C and A, folic acid, and potassium on top of your meat.
- 16 oz lean pork chops
- 2 medium pears
- 1 whole red onion, sliced
- ¼ tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp rosemary
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Heat olive oil in a large cast iron skillet over medium heat.
- Season pork chops with salt and pepper on both sides and place in skillet. Sear for 2-3 minutes on each side. Let stand.
- Then sauté the pear and onion slices in the skillet for 2 minutes, or until the pear slices are slightly browned.
- Drizzle balsamic vinegar over the pear and onion, and arrange the pork chops and fresh rosemary on top.
- Bake in the oven for approximately 10 minutes or until the meat is thoroughly cooked.