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




  • 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.

    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, (9 g saturated fat, 2 g polyunsaturated fat, 8 g monounsaturated fat), 111 mg cholesterol, 499 mg sodium, 21 g carbohydrates, 4 g fiber, 14 g sugar, 35 g protein.