SERVES: 2 | PREP TIME: 5 minutes | COOK TIME: 25 to 35 minutes
Ingredients
2 bone-in pork chops (1 pound/455 grams)
coarse sea salt and freshly ground black pepper, to taste
2 Fuji apples, cored and sliced
2 pears, cored and sliced
4 sprigs fresh rosemary
4 sprigs fresh sage
Process
- Preheat the oven to 200°F (95°C).
- Heat a 12-inch (30.5-cm) cast-iron skillet over high heat. Season the pork chops liberally with salt and pepper on each side. Once the pan is very hot, place both of the pork chops in the pan and sear for 90 seconds on each side.
- After both sides of the pork chops have been seared, remove the chops from the pan and set aside. Line the bottom of the cast-iron skillet with a layer of apples and pears. Next, layer the rosemary and sage sprigs on top of the apples and pears.
- Place the pork chops on top of the herbs and fruit, insert a leave-in meat thermometer (if you have one) in a pork chop, and place the skillet in the oven. Cook for 25 to 35 minutes, or until the internal temperature of the pork chops reaches a minimum of 140°F (60°C).
