2 pork chops

1 T. olive oil

1 T. butter

Pinch red pepper flakes or more to taste

Juice of 1/2 a lemon

1/4 C. apple cider

1/2 small onion, chopped

1/4 C. maple syrup

1 apple, peeled, chopped

1 pear, peeled, chopped

1 clove garlic, minced

1 tsp. fresh rosemary, finely chopped

1 tsp. fresh sage, finely chopped

Salt and pepper to taste

 

Preheat the oven to 350F. Season the pork chops with salt and pepper on both sides. Dredge each pork chop lightly in the flour. In an ovenproof skillet over medium-high heat, heat oil, butter and red pepper flakes. When the butter is melted, place the chops into the pan. Brown the pork chops on both sides for about 2 minutes per side. Remove the pork chops from the pan and keep warm. Deglaze the pan with the apple cider and lemon juice. Cook until the liquid has reduced by 1/2. Add the onions and cook for 1 minute. Add apple, pear, garlic and maple syrup. Cook for another minute. Add the herbs and season with salt and pepper to taste. Return the pork chops to the pan and put the whole pan into the oven to finish cooking. When the chops reach 145 degrees, remove the pan from the oven. Serve with pork chops with the apple-pear sauce spooned on top.