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Pear Pork Chops with Rice

Pear Pork Chops with Rice
“This recipe has become a family favorite,” attests Sue Ware from Ortonville, Minnesota. “Thickened pan juices make a tasty gravy for pork chops with sweet pears over white rice.”
6 ServingsPrep: 10 min. Bake: 40 min.

Ingredients

  • 2 cans (15 ounces each) pear halves in extra-light syrup
  • 1 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 6 boneless pork loin chops (3/4 inch thick and 5 ounces each)
  • 2 cups uncooked instant rice
  • 3 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • Drain pears, reserving syrup; set pears aside. In a large
  • microwave-safe bowl, combine the brown sugar, butter, cloves,
  • cinnamon and reserved syrup. Microwave, uncovered, on high for 2-3
  • minutes, stirring every minute, or until butter is melted and sugar
  • is dissolved.
  • Place pork chops in a greased 11-in. x 7-in. baking dish. Place a
  • pear half over each chop; top with pear syrup mixture. Cover and
  • bake at 350° for 40-50 minutes or until pork is tender.
  • Cook rice according to package directions. Remove pork and pears;
  • keep warm. Pour pan juices into a small saucepan; bring to a boil.
  • Combine cornstarch and cold water until smooth; gradually stir into
  • juices. Return to a boil; cook 1-2 minutes longer or until
© Taste of Home 2013

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Pear Pork Chops with Rice (continued)

Directions (continued)

  • thickened. Serve with pork, pears and rice. Yield: 6 servings.
Nutrition Facts: 1 serving (1 each) equals 425 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 104 mg sodium, 80 g carbohydrate, 2 g fiber, 7 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013