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.

Pan-Seared Pork Chops with 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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/pork-chops-with-pear-pecan-slaw/