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Pork Chops with Pears Recipe

100% would make again

In Portland, Maine, Vicki Herron is always on the lookout for ways to "spice up" and "trim down" traditional meals. In this case, pears bring a sweet change of taste to her tender pork chops, while fragrant rosemary complements the entree. It's so simple, I can put it together fast after I get home from aerobic class," she adds.

This recipe is:

Healthy

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4 Servings
Prep/Total Time: 25 min.

Ingredients

2 teaspoons butter
3 small firm pears, peeled and thinly sliced
1-1/2 teaspoons sugar
4 boneless pork loin chops (4 ounces each and 1/3 inch thick)
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
1 cup chicken broth
1 tablespoon balsamic vinegar
1/2 teaspoon dried rosemary, crushed

Directions

In a large nonstick skillet, melt butter. Add pears, sprinkle with sugar. Cook and stir for 2-3 minutes or until softened. Remove pears to a serving platter and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, cook chops, uncovered, for 6-8 minutes on each side or until browned and juices run clear. Remove to the platter and keep warm.
Combine cornstarch and broth until smooth; add vinegar and rosemary. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and pears. Yield: 4 servings.

Nutritional Analysis: One serving (1 chop and 3/4 of a pear with about 1/4 cup sauce) equals 233 calories, 7 g fat (3 g saturated fat), 77 mg cholesterol, 458 mg sodium, 17 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 fruit.

Pork Chops with Pears published in Light & Tasty April/May 2001, p8

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