Pork Chops with Pears & Blue Cheese

Directions

1. Wash the pears and red onion, then pat them dry.
2. Quarter each pear lengthwise, remove cores, and cut each quarter into four thin wedges.
3. Trim the ends of the onion, peel off the outer layer, halve it lengthwise, and cut into four wedges.
4. Preheat a skillet over medium-high heat.
5. Halve the pork chops to form thin fillets, pat dry, and season on both sides with salt and pepper.
6. When the skillet is hot, add virgin coconut oil and swirl to coat the bottom.
7. Add the pork fillets and cook until golden brown, about 3–4 minutes per side, then transfer to a plate.
8. Reduce the heat to medium and cook the pears and onions in the same skillet, stirring often until softened and lightly browned, 4–6 minutes.
9. Pour in the broth and scrape up any browned bits from the bottom of the pan.
10. Return the pork fillets to the skillet, arranging them among the pears and onions.
11. Top with the crumbled blue cheese and cook until the cheese begins to melt and the pork is cooked through.
12. To serve, divide the pork and pear mixture between plates and spoon the pan sauce over each plate.