- 8 fl ozchicken or vegetable broth
- 1 (4 oz) pkgcrumbled blue cheese
- 4pork chops, boneless
- 2 mediumred onions
-  black pepper
-  virgin coconut oil
- 1Wash and dry the fresh produce.
- 2Quarter the pears lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into 4 thin wedges.
- 3Trim off and discard the ends of the onions and remove the outer layer; halve lengthwise, then cut the halves into 4 wedges.
2 medium red onions
- 4Preheat a skillet over medium-high heat.
- 5Halve 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.
4 pork chops, boneless 1 tsp salt ½ tsp black pepper
- 6Once the skillet is hot, add coconut oil and swirl to coat the bottom.
1 tbsp virgin coconut oil
- 7Place the pork fillets in the skillet; cook until golden brown, 3 to 4 minutes per side. Once done, transfer to a plate.
- 8Once 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.
- 9Add broth to the skillet and scrape up any browned bits from the bottom.
8 fl oz (1 cup) chicken or vegetable broth
- 10Return the pork fillets to the skillet and arrange among the pears and onions.
- 11Top the mixture with blue cheese and continue to cook until the pork is cooked through and the cheese begins to melt.
1 (4 oz) pkg crumbled blue cheese
- 12To serve, divide the pork and pear mixture between plates and spoon the pan sauce overtop. Enjoy!