Fall flavors of pork, pears, and apple cider come alive in this cast iron skillet recipe

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

prep:
35 mins
bake:
15 mins
total:
50 mins
Servings:
4
Yield:
1 lb. meat + 3 cups pear mixture
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a 12-inch cast-iron skillet heat oil over medium-high. Sprinkle chops with salt and pepper. Add chops to skillet; cook 8 minutes or until browned, turning once. Transfer to oven and bake 15 to 20 minutes or until a thermometer registers 145°F. Remove chops; cover and keep warm. Drain off liquid.

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  • In skillet bring cider to boiling over medium heat, scraping up any crusty brown bits. Stir in butter until melted. Add garlic, fennel seeds, and cinnamon; cook and stir 1 minute or until fragrant. Add sliced fennel; cook 5 to 7 minutes or just until tender, stirring occasionally. Add pears; cook 5 minutes more or until pears are tender and beginning to brown, stirring occasionally.

  • Serve chops with pear mixture. Top with fennel fronds.

Nutrition Facts

416 calories; fat 21g; cholesterol 111mg; saturated fat 9g; carbohydrates 21g; mono fat 8g; poly fat 2g; insoluble fiber 4g; sugars 14g; protein 35g; vitamin a 723.1IU; vitamin c 9.7mg; thiamin 0.7mg; riboflavin 0.5mg; niacin equivalents 11.4mg; vitamin b6 0.7mg; folate 17.5mcg; vitamin b12 0.9mcg; sodium 499mg; potassium 753mg; calcium 101mg; iron 2mg.
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