Description

Craving a hearty yet refreshing meal that’s quick enough for a weeknight but feels special? What if you could sear juicy pork chops and pair them with a vibrant pear-pecan slaw in under 40 minutes? Pork Chops with Pear-Pecan Slaw is your answer—a perfectly seasoned, bone-in pork chop served with a crunchy, sweet-tangy slaw that’s bursting with fall flavors

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Bone-in center-cut pork chops (4, 1 inch thick, about 10 ounces each): Juicy, flavorful cuts that stay tender with quick cooking. Sub: Boneless pork chops (reduce cooking time by 1-2 minutes) or chicken breasts.
Paprika (1 teaspoon): Adds smoky, mild spice to the pork. Sub: Smoked paprika for extra smokiness or chili powder for a kick.
Dried thyme (1/2 teaspoon): Brings earthy, herby depth. Sub: Dried oregano or rosemary.
Kosher salt and freshly ground pepper: Enhance pork and slaw flavors. Sub: Sea salt or low-sodium alternatives.
Pecans (1/3 cup, roughly chopped): Add nutty crunch and richness to the slaw. Sub: Walnuts, almonds, or sunflower seeds for nut-free.
Extra-virgin olive oil (1 tablespoon): Helps sear pork and lightly coats the slaw. Sub: Avocado oil or vegetable oil.
Red cabbage (1/4 large head, shredded, about 4 cups): Provides crunchy texture and vibrant color. Sub: Green cabbage or coleslaw mix.
Dried cranberries (1/3 cup): Add sweet-tart bursts. Sub: Raisins, dried cherries, or chopped dried apricots.
Pear (1, chopped): Brings juicy sweetness to balance the slaw. Sub: Apple (Granny Smith for tartness or Fuji for sweetness).
Scallions (2, chopped): Add mild oniony freshness. Sub: Chives or finely diced red onion.
Apple cider vinegar (3 tablespoons): Gives the slaw a tangy kick. Sub: White wine vinegar or lemon juice.

These ingredients are budget-friendly and widely available. The mix of lean protein, fiber-rich veggies, and healthy fats makes this a wholesome, satisfying meal.

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Instructions

Season the pork: Season 4 bone-in pork chops with 1 teaspoon paprika, 1/2 teaspoon dried thyme, 3/4 teaspoon kosher salt, and a few grinds of pepper on all sides. Set aside. Tip: Pat chops dry with paper towels for a better sear.
Toast the pecans: In a large dry skillet over medium heat, toast 1/3 cup roughly chopped pecans, stirring occasionally, until fragrant, about 5 minutes. Transfer to a small bowl. Tip: Watch closely—pecans burn easily.
Cook the pork: Heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the pork chops and cook until well browned and an internal temperature of 145°F (insert thermometer sideways into the center), about 6 minutes per side. Transfer to a large plate and let rest. Tip: Don’t move chops while searing to get a nice crust.
Make the slaw: Add 1/4 large head shredded red cabbage (about 4 cups) to the skillet. Cook, stirring occasionally, until slightly wilted, 1-2 minutes. Remove from heat. Tip: Use residual pork drippings for extra flavor.
Finish the slaw: To the skillet, add 1/3 cup dried cranberries, 1 chopped pear, 2 chopped scallions, 3 tablespoons apple cider vinegar, and the toasted pecans. Season with salt and pepper to taste. Toss to coat. Tip: Toss gently to keep pear chunks intact.