1 large rosemary sprig, stem removed and finely chopped
2-3 oregano sprigs, stem removed and finely chopped
3-4 thyme sprigs, stem removedand finely chopped+ more for garnish
1 garlic clove, finely chopped orcrushed
Kosher salt and Ground pepper
1-2 tablespoons avocado oil
1 cup apple cider
1 cup chicken stock
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
2 large shallots, cut into quarters
2 large pears, core removed and cut into large wedges
Pat the meat with papertowels on all sides, this willhelp the marinadeadhere better.
Meanwhile,add the chopped herbs, garlic,avocado oil and salt and pepper to a bowl and whisktogether. Rub the herb mixture all overthe pork chop and set aside.
Bring the Fontana Mangiafuoco Wood Oven to 500-550-degrees Fahrenheit and place cast ironskillet in the oven to preheat.
Add pork chop to hot skillet and place in the oven to sear for 5-6 minutes so a deep crust forms,then flip over and sear for another 4-5 minutes.
While meat sears, whisk the apple cider, apple cider vinegar, stock and Dijon together and setaside.
Once seared, remove skillet from oven and pour in cider mixture and scatter shallots and pearsaround the meat and place back in the oven.
At this point, the internal temperature of the oven should decrease to 400-450 degreesFahrenheit. Place the skillet away from the fire and continue cooking for 15-18 minutes untilthe internal temperature of the pork chop reaches 145 degrees Fahrenheit.
Once done, remove from oven and let meat rest for at least 10 minutes. The fruit and shallots should be tender and sauce reduced. Garnish with fresh thyme and serve.