Dinner Tonight: Pork Chops with Pear and Vidalia Pan Gravy Recipe

Ingredients

• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ½ teaspoons all-purpose flour, divided
• 1 tablespoon peanut oil
• 4 thick pork chops, about 1 ¼-inch-thick
• 1 ¼ cups Vidalia onions, thinly sliced, from about 1 large onion
• 1 cup Bartlett pears, peeled, cored, trimmed, and diced, from about 2 large pears
• 2 tablespoons unsalted butter
• ¾ cup chicken broth
• 1 tablespoon dry sherry, Madeira, or tawny port
• 1 teaspoon sherry vinegar
• 1 bunch scallions, sliced on the bias

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