Pork Chops with Pear and Onion Gravy

1-1/4 c. sliced Vidalia or other sweet yellow onion
1 c. diced bartlett pear (about 1 large)
1 tbsp. olive oil
1 tbsp. unsalted butter
1 c. low sodium chicken broth
1-1/2 tbsp. White Whole Wheat Flour, divided
4 pork chops, 1/2" thick (about 3 oz. each)

If you use my seasonings, don't use a "pinch" measuring spoon to measure a pinch--it is too much. Just a third of one of those, or literally put your (clean) fingers in the spice jars and pinch some out. Adjust to your liking, or experiment!

Set 1 seasonings: 1/2 tsp. salt, 1/8 tsp. black pepper, 1/8 tsp. garlic powder, 1/4 tsp. dried parsley, pinch each onion powder and dried rosemary.

Set 2 seasonings: a pinch each black pepper, garlic powder, onion powder, and seasoned salt.

Heat oven to 425F. Meanwhile, heat olive oil on high heat in a 10 inch cast iron skillet. Mix together 1/2 tbsp. flour and desired seasonings (see set 1 in tips for what I used), sprinkle on both sides of the meat. Place chops in skillet, reduce heat to medium, and cook til golden, turning once, about 3 min. per side.

Place skillet in oven until pork is done (145 degrees on a meat thermometer), should be 3-5 minutes. Turn off oven, transfer chops to an oven-safe dish (I used a cookie sheet) and return to oven. Do NOT discard drippings!

Add to drippings 1 tbsp. butter, melt over medium heat. Add onions and pears. Cook til onions are slightly soft, about 8 minutes. Stir remaining flour into broth. Add chicken broth and any additional seasonings (Set 2 in tips for mine) to onions and pears; simmer til it reaches desired thickness.

Serve over pork chops. Pairs well with corn on the cob.

Serving Size: Four 3-oz. chops with about 1/2 c. gravy