How to make it
Preheat the oven to 425˚F. In a small bowl, combine the brown sugar, ground mustard, kosher salt, and black pepper. Rub the mixture onto both sides of the pork chops.
Heat a large cast iron skillet over medium-high heat. Add in the olive oil. Add the pork chops to the pan and cook for 2-3 minutes on each side until browned. Remove the pork chops from the pan.
Add the pears and onion to the pan. Cook for 2-3 minutes until browned. Add the pork chops back into the pan, nestling them into the pears and onion. Top with the cranberries and rosemary. Bake the pork chops in the oven for 15 minutes or until the pork chops reach an internal temperature of 145˚F. Transfer the dish into a serving platter. Tent with foil and allow the pork chops to rest for 10 minutes.
In the meantime, add the apple cider, Lee Kum Kee Panda Brand Sweet Soy Sauce, and Lee Kum Kee Minced Ginger to a small sauce pot. Heat it over medium-high heat and bring it to boil. Allow it to bubble and cook for 5-8 minutes until it has reduced and slightly thickened. Remove the pan from heat and add in the unsalted butter. Whisk until the butter is fully incorporated. Season with salt and pepper to taste. Spoon the sauce over the pork chops and enjoy!