PORK CHOPS WITH PEARS AND ROSEMARY
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chicken broth, low salt
4 - 4
boneless pork chop
pear peeled and sliced
Mix 2 Tbsp. broth and cornstarch in a small bowl.
Heat oil in a nonstick skillet over high heat. Add chops and cook until browned 2 to 3 minutes per side, Remove to a plate.
Reduce heat to medium high. Add onions to the pan cook stirring often until the onions start to soften and brown.
Add pears and cook stirring often until tender 3 to 4 minutes. Stir in remaining broth, apple cider, mustard, rosemary, and corn starch mixture.
Bring to a boil, stirring until thickened and glossy 1 minute. Return chops to the pan and heat through. Serve