Are you looking for the perfect one-pan dinner to celebrate the delicious flavors of the fall season? A meal that is quick, incredibly easy to make, and has a wonderful, sophisticated balance of savory, sweet, and tangy? This amazing, from-scratch Pan-Seared Pork Chops with a warm and crunchy Pear-Pecan Slaw is that perfect dish. It’s a complete, healthy, and deeply satisfying meal that comes together in about 30 minutes, with the easiest cleanup imaginable.
This isn’t just another pork chop recipe; it’s your guide to a new weeknight hero. We’ll show you the simple secrets to perfectly seared, juicy pork chops and how to create a vibrant, warm slaw right in the same skillet. This is the kind of restaurant-quality meal that will make any evening feel special.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Fall Skillet Dinner
What makes this Pork Chop and Slaw recipe so spectacularly delicious is its incredible balance of flavors and textures, all created in a single skillet. The dish features thick-cut, bone-in pork chops, seasoned with a simple, smoky spice rub and seared to a perfect golden brown to lock in the juices. The true magic happens right after, when a quick and vibrant warm slaw is made right in the same pan, soaking up all the delicious pork drippings. The slaw is a perfect autumnal mix of crunchy red cabbage, sweet fresh pears, chewy dried cranberries, and toasted pecans, all tossed in a bright and tangy apple cider vinaigrette.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Cozy Meal
This recipe uses a handful of fresh, seasonal ingredients to create its signature comforting and savory flavor.
- The Pork Chops (Thick-Cut & Bone-In is Key!):
- For the best, juiciest result, it is highly recommended to use thick-cut (about 1-inch thick), bone-in, center-cut pork chops. The thickness and the bone are both crucial for preventing the pork chops from drying out during the searing process.
- The Warm Pear-Pecan Slaw: This is the sweet, tangy, and crunchy heart of the dish.
- Red Cabbage: A beautiful and crunchy base for our warm slaw. We just barely wilt it in the hot skillet so it becomes tender-crisp.
- The Fruit & Nuts: A classic fall combination of sweet, juicy, fresh pears, chewy, tart dried cranberries, and earthy, crunchy, toasted pecans provides a wonderful symphony of textures and flavors.
- Apple Cider Vinegar: A splash of tangy apple cider vinegar is the key to the simple dressing that cuts through the richness of the pork and brings the whole slaw together.
- The Spice Rub: A simple but classic blend of paprika and dried thyme gives the pork a beautiful color and a savory, herbaceous flavor.
Step-by-Step to the Perfect Pork Chop Dinner
This delicious, mostly one-pan meal is incredibly simple to prepare.
Step 1: Season the Pork and Toast the Pecans
Step 1: In a small bowl, whisk together the 1 teaspoon of paprika, the 1/2 teaspoon of dried thyme, 3/4 teaspoon of kosher salt, and a few grinds of fresh black pepper.
Step 2: Pat your 4 bone-in pork chops completely dry with a paper towel and season them generously on all sides with the prepared spice mixture.
Pro Tip: Patting the meat dry is the number one secret to getting a beautiful, golden-brown crust or sear!
Step 3: In a large, dry skillet over medium heat, add the 1/3 cup of roughly chopped pecans. Toast the pecans, stirring them occasionally, for about 5 minutes, until they are a shade darker and are very fragrant. Transfer the toasted pecans to a small bowl and set them aside.
Step 2: Cook the Perfect Pan-Seared Pork Chops
Step 1: In the same large skillet, heat the 1 tablespoon of extra-virgin olive oil over medium-high heat.
Step 2: Carefully add the seasoned pork chops to the hot skillet. Let them cook, undisturbed, for about 6 minutes on the first side, until they have a beautiful, deep golden-brown crust.
Step 3: Flip the pork chops and let them cook on the other side until they are cooked through.
Pro Tip: The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer. Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop (not touching the bone) registers 145°F (63°C).
Step 4: Transfer the cooked pork chops to a large plate and let them rest while you make the slaw. Do not wipe out the skillet!
Part 3: Make the Warm Pear-Pecan Slaw
Step 1: Add the 4 cups of shredded red cabbage to the hot skillet with all the delicious pork drippings. Cook, stirring occasionally, for just 1 to 2 minutes, until the cabbage has slightly wilted but is still crisp-tender.
Step 2: Remove the skillet from the heat.
Step 3: Add the 1/3 cup of dried cranberries, the 1 chopped pear, the chopped scallions, the 3 tablespoons of apple cider vinegar, and your reserved toasted pecans to the skillet with the cabbage.
Step 4: Season the slaw with salt and pepper and toss everything together to coat it in the vinegar and the delicious pan drippings.
Serve the rested pork chops with a generous portion of the warm pear-pecan slaw.
The Best Pan-Seared Pork Chops with Pear-Pecan Slaw
A quick and flavorful one-pan meal featuring pan-seared pork chops served with a warm pear and pecan slaw. Thick, bone-in pork chops are seasoned with paprika and thyme and cooked in a large skillet until golden brown and cooked through. In the same skillet, a simple, warm slaw is prepared by briefly wilting shredded red cabbage and then tossing it with fresh chopped pear, toasted pecans, dried cranberries, and a tangy apple cider vinegar dressing.
Ingredients
- 4 bone-in center-cut pork chops (1 inch thick; about 10 ounces each)
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground pepper
- 1/3 cup roughly chopped pecans
- 1 tablespoon extra-virgin olive oil
- 1/4 large head red cabbage, shredded (about 4 cups)
- 1/3 cup dried cranberries
- 1 pear, chopped
- 2 scallions, chopped
- 3 tablespoons apple cider vinegar
Instructions
- Season the pork chops all over with the paprika, thyme, 3/4 teaspoon of salt, and a few grinds of pepper.
- In a large, dry skillet over medium heat, toast the pecans for about 5 minutes, stirring occasionally. Transfer the pecans to a small bowl.
- Heat the olive oil in the same skillet. Add the pork chops and cook for about 6 minutes per side, until well browned and a thermometer inserted into the center registers 145°F.
- Remove the cooked pork chops to a large plate and let them rest.
- Add the shredded cabbage to the hot skillet and cook, stirring occasionally, for 1 to 2 minutes until it is slightly wilted.
- Remove the skillet from the heat. Add the dried cranberries, chopped pear, scallions, apple cider vinegar, and the toasted pecans to the cabbage.
- Season the slaw with salt and pepper and toss to coat.
- Serve the pork chops with the warm slaw on the side.
Notes
- This is a quick, one-skillet meal that comes together in about 40 minutes, perfect for a weeknight dinner.
- Toasting the pecans in a dry skillet before adding them to the slaw is a key step that enhances their nutty flavor and crunch.
- The warm slaw is made in the same pan used to cook the pork, allowing it to absorb the savory pan drippings.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast weeknight meal, you can get a head start by preparing the spice rub and chopping all your vegetables and fruit for the slaw up to a day in advance. Store them in separate airtight containers in the refrigerator.
- Storage: Store any leftover pork chops and the slaw in separate containers in the refrigerator for up to 4 days.
For more recipe follow my pinterest account
Creative Recipe Variations
- Use a Different Fruit or Nut: If you’re not a fan of pears or pecans, this recipe is also absolutely fantastic with a crisp, chopped apple and some toasted, chopped walnuts.
- Add a Creamy, Tangy Finish: For a delicious, savory kick, you can crumble about 1/2 cup of your favorite goat cheese or blue cheese over the top of the warm slaw just before serving.
- Use a Different Protein: This delicious and versatile warm slaw is also an absolutely fantastic pairing with other proteins. Try it with seared sausages (like bratwurst or kielbasa) or juicy, skin-on chicken thighs.
Enjoy The Ultimate Cozy Fall Dinner!
You’ve just created a truly special dish that is a perfect harmony of wholesome, fresh ingredients and delicious, satisfying flavors. These classic Pan-Seared Pork Chops with a warm Pear-Pecan Slaw are a testament to the power of a simple, from-scratch meal to bring comfort and joy. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for all the cozy days of the year.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a juicy, not dry, pork chop?
There are two main secrets! First, be sure to start with a thick-cut, bone-in pork chop. Thinner, boneless pork chops are much more likely to overcook and dry out. Second, and most importantly, be very careful not to overcook them. The best way to check for doneness is with an instant-read thermometer. Pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C).
Q2: What are the best pears to use for a cooked dish like this slaw?
For a dish like this one, you want to use a firm pear that will hold its shape when tossed with the warm cabbage and not turn into a mushy purée. A firm, sweet, and fragrant pear like a Bosc, an Anjou, or a firm Bartlett are all perfect choices.
Q3: How do I know for sure when my pork chops are cooked through?
The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer. Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop (not touching the bone) registers 145°F (63°C). Remember to let the pork rest for at least 3-5 minutes before you serve it.
Q4: Can I make this dish ahead of time?
This dish comes together so quickly that it is at its absolute best when it is made fresh. However, for a fantastic time-saving trick, you can prepare all your components in advance. Toast the nuts, chop your cabbage, pear, and scallions, and store them in separate containers in the refrigerator for up to 24 hours. This turns the final dish into a true 15-minute meal.
Q5: Can I use boneless pork chops for this recipe?
You can, but you will need to be much more careful with the cooking time. If you are using thick-cut, boneless pork chops, the cooking time will be very similar. If you are using thin, boneless pork chops, you will need to reduce the searing time to just 2-3 minutes per side.