Categories: dinner, fall, pork

Ingredients

• 4 1-in. thick boneless, pork chops (about 6 oz)
• 1 tablespoon extra virgin olive oil
• 1/2 small onion, finely chopped
• 1/2 medium Bartlett pear, quartered, cored, and finely diced
• 2 slices whole-wheat bread, diced
• 3 tablespoons canned low-sodium chicken broth or water
• 1 chopped fresh parsley
• kosher salt and freshly ground black pepper

Directions

1. Place a pork chop flat on work surface. Cut a horizontal slit through the center of the chop, slicing almost all the way through to make a pocket. Repeat with the remaining chops and set aside.

2. Heat 1/2 tablespoon of the oil in a heavy ovenproof skillet, preferably cast iron. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in pear and remove from heat. Stir in the bread, broth, and parsley and season to taste with salt and pepper.

3. Lightly salt the inside pocket of the pork. Divide the stuffing among the chops, packing it lightly. Season the chops on both sides with salt and pepper.

4. Rinse and wipe out the skillet. Add the remaining 1/2 tablespoon oil and return to medium heat. When the pan is hot, add the chops and cook until nicely browned on both sides and firm to the touch, about 6 minutes per side, turning once. Let the chops stand for a few minutes before serving to let the juices redistribute.

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