Preheat the broiler.

Toss the poblano, onion and pear with a few sprays of Olive Oil or Olive Oil flavored cooking spray. Spread on a baking stone or baking sheet and sprinkle with salt and pepper. Broil, stirring occasionally for 8 minutes. Remove from oven and set aside.

While veggies are in the oven, sprinkle both sides of pork chops with salt, pepper and thyme. Heat a non-stick skillet to medium high heat. Add the pork and cook until well browned (about 5 minutes per side). Remove pork chops to a plate once cooked.

Add the poblano mixture to the skillet and add chicken broth and apple cider vinegar, scraping up any browned bits. Spoon over the top of the pork chops and serve.