Pork Loin Chops With Pear-And-Vidalia Pan Gravy

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Southern Living


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1 tablespoon all-purpose flour

2 teaspoons kosher salt

1 1/2 teaspoons freshly ground pepper

6 (1-inch-thick) bone-in pork loin chops (about 4 lb.)

1 tablespoon peanut oil

2 tablespoons unsalted butter

1 large Vidalia onion, thinly sliced (about 1 1/2 cups)

2 Bartlett pears, peeled and diced (about 2 cups), divided

3/4 cup chicken broth

1 teaspoon all-purpose flour

1 tablespoon dry sherry*

1 teaspoon sherry vinegar**

Salt and pepper to taste

Garnish: sliced green onions

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