From the sweet and savory spice rub to the silky, rich pan gravy, this showstopping dish packs all your favorite fall flavors!
By Deb Snyder, Chef/ Owner, Cooking in the Cabin
Ingredients
- 2 tablespoons brown sugar
- ½ teaspoon sweet paprika
- ½ teaspoon garlic powder
- ¼ teaspoon smoked black pepper
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 3 tablespoons extra-virgin olive oil
- 4 (8-ounce) tomahawk pork chops (You can substitute ½-inch-thick bone-in pork chops.)
- ½ cup aged balsamic vinegar
- ½ cup apple cider
- 1 tablespoon minced shallots
- 2 pears, sliced
- ¼ cup cranberries, fresh or frozen
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt and pepper, to taste
Instructions
Combine spices for rub. Coat pork chops entirely with spice rub mixture 15 minutes before cooking.
In a large sauté pan over medium-high heat, add extra-virgin olive oil. Once oil shimmers but before it begins smoking, add pork chops and cook 4—5 minutes on each side (depending on thickness). Remove pork chops from pan and keep warm.
Return pan to heat. Add aged balsamic vinegar, apple cider, shallots, pears, cranberries and brown sugar. Cook for 5—7 minutes, or until pears are tender. In a small bowl, combine cornstarch and water. Add to pan, stirring until mixture thickens and comes to a boil. Season with salt and pepper to taste. Serve pork chops with cranberry pear pan gravy.
About this recipe
Ironwood High School, Glendale
Top: C-CAP Student Team, left to right: Kylie Schad, Sydney Berhrens, and Giovanni Romanenghi
Middle: Mentor: Deb Snyder, Owner/Chef, Cooking in the Cabin, Prescott
Bottom: Notable Alum: Paige Beason, C-CAP 2020 (Scholarship winner, Johnson & Wales), Cook, Lon’s at the Hermosa Inn, Paradise Valley
