Vanilla Cider Pork with Pears

3 tbsp unsalted butter

3 Bosc pears, peeled, cored and quartered

3 bone-in pork chops

1/2 cup all-purpose flour

1 cup chicken broth

1 cup hard apple cider (or fresh apple cider)

1/3 cup heavy cream

1 vanilla bean, split lengthwise and scraped

Salt & pepper to taste
Paprika, cayenne pepper, season all
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Season pork generously with salt and pepper, then dredge in flour (that has been seasoned with salt, pepper, paprika, cayenne, and season all). Set aside.

In a large cast iron skillet, melt butter over medium-high heat. Add pears and sauté until lightly browned on all sides; remove from pan.

Add pork chops to the same pan, sautéing for 4 minutes on one side and then 2 minutes on on the other; remove from pan.

Combine broth, cider, and cream; add to the pan and deglaze. Bring to a boil, then add vanilla pod and seeds. Boil until reduced by half, about 4 minutes.

Return pears and pork to the pan (2 minute side of pork on the bottom) along with any accumulated juices.  Boil until thicker, about 6 minutes.  (The sauce will also thicken a bit when it's removed from the heat.)