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Pear-Fect Pork Supper

 Pear-Fect Pork Supper
This hearty dish nicely pairs sweet and savory flavors. Notes Lori Jameson of Chattaroy, Washington, "It's different, colorful, and I can make the entire meal in the time it takes to cook the rice."
2 ServingsPrep/Total Time: 30 min.


  • 1 cup water
  • 2 tablespoons raisins
  • 3/4 teaspoon salt, divided
  • 1/2 cup uncooked long grain rice
  • 2 bone-in pork rib chops (3/4-inch thick and 7 ounces each)
  • 1/8 teaspoon pepper
  • 1-1/2 teaspoons canola oil
  • 1 can (8-1/2 ounces) sliced pears
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1/4 to 1/2 teaspoon dried thyme
  • 1 medium sweet red pepper, cut into 3/4-inch pieces
  • 1 small onion, cut into 3/4-inch pieces
  • 1 garlic clove, minced


  • In a small saucepan, bring the water, raisins and 1/4 teaspoon salt
  • to a boil. Stir in rice. Reduce heat; cover and simmer for 18-20
  • minutes or until rice is tender.
  • Meanwhile, sprinkle pork chops with pepper and remaining salt. In a
  • large skillet, brown chops on both sides in oil over medium-high
  • heat. Remove and keep warm.
  • Drain pears, reserving juice; set pears aside. Add enough water to

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Pear-Fect Pork Supper (continued)

Directions (continued)

  • juice to measure 1 cup. Combine cornstarch, pear juice, soy sauce
  • and thyme until blended; set aside.
  • In the drippings in the skillet, saute red pepper, onion and garlic
  • for 2-3 minutes or until crisp-tender. Stir in pear juice mixture.
  • Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  • Return chops to skillet. Cook for 4 minutes. Add pears; cook 2
  • minutes longer or until pork is tender and pears are heated through.
  • Serve with rice. Yield: 2 servings.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer