Pork Chops with Pears & Blue Cheese.

  • 8 fl oz
    chicken or vegetable broth
  • 1 (4 oz) pkg
    crumbled blue cheese
  • 4
    pears
  • 4
    pork chops, boneless
  • 2 medium
    red onions
  •  
    black pepper
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash and dry the fresh produce.
    4 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 onions and remove the outer layer; halve lengthwise, then cut the halves into 4 wedges.
    2 medium red onions
  • 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.
    4 pork chops, boneless
    1 tsp salt
    ½ tsp black pepper
  • 6
    Once the skillet is hot, add coconut oil and swirl to coat the bottom.
    1 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.
    8 fl oz (1 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.
    1 (4 oz) pkg crumbled blue cheese
  • 12
    To serve, divide the pork and pear mixture between plates and spoon the pan sauce overtop. Enjoy!