Prep: 1. Combine the fennel, peppercorns, salt and sugar. Grind them together (we like to use a coffee grinder, but a mortor and pestel or ziploc bag and a rolling pin work too) 2. Rub pork chops with spice mixture and set aside. 3. Meanwhile, slice onions and pears. Tear mustard greens. 3. Preheat the oven to 375 degrees. (depending on the thickness of your pork chops this may not be necessary) Make: 1. Heat 1 tablespoon of olive oil in a cast iron (or other oven safe skillet) to medium-high heat 2. Once oil is hot, cook the pork shops for 4 to 5 minutes on each side. (reduce the heat if they are cooking too quickly) 3. If your chops are thick, finish the chops in the oven, about 4 to 5 more minutes, or until cooked to desired doneness. (For thinner chops increase the stove top cooking time by about 1 minute per side and skip the oven) 4. Remove from oven, tent with foil and let rest. 5. Meanwhile, heat remaining olive oil in a large skillet over medium heat. Add the onion and cook until just soft, 4-5 minutes, 5. Add the pears, honey, mustard, vinegar, salt and pepper. 6. Reduce heat and simmer for 5 minutes. Depending on the juiciness of your pears you may need to add a little water. 7. Serve pork chops topped with mustard greens and the hot pears.
This is an excellent way to use firmer pears. The extra hands on time with these pork chops is totally worth it, the spices add amazing flavor. If you can't find mustard greens, kale works well or even spinach. If you like your greens cooked instead of wilted go ahead and add them to the pears as they simmer.