1 T. Packed brown sugar
1 tsp. Ground mustard
4 6 oz. Boneless pork chops, 1 in. Thick
2 large, ripe bartlett pears, cored and cut in wedges
1 medium yellow onion, cut in 1/4 in. Thick wedges
1 cup fresh or frozen cranberries
1 cup hard apple cider
2 T. Unsalted butter

1 T. Packed brown sugar 1 tsp Ground mustard 4 6 oz. Boneless pork chops, 1 in. Thick 2 large, ripe bartlett pears, cored and cut in wedges 1 medium yellow onion, cut in 1/4 in. Thick wedges 1 cup fresh or frozen cranberries 1 cup hard apple cider 2 T. Unsalted butter

1. Preheat oven to 425. For spice mix: in a small bowl mix together brown sugar, mustard, 1 1/2 teaspoons kosher salt, and a half teaspoon black pepper. Rub spice mix over both sides of chops.

2. In a 12-in cast iron or oven skillet heat 1 tbsp olive oil over medium high. Add chops and cook 2 to 3 minutes per side or until browned. Remove chops from skillet.

3. Add pears and onion to skillet. Cook and stir about 2 minutes or until browned. Return chops to skillet, nestling into pears and onions. Top with cranberries and rosemary.

4. Bake about 15 minutes or until pork reaches 145° f. Transfer chops and pear mixture to a platter, cover to keep warm.

5. For pan sauce: carefully add cider to hot skillet. Boil gently over medium 5 to 7 minutes or until reduced and slightly thickened, stirring to scrape up brown bits. Whisk in butter, cook and stir 1 to 2 minutes more to thicken. Season with a 1/4 teaspoon each kosher salt and pepper. Spoon pan sauce over pork chops and pear mixture.