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Pear Pork Chops with Rice Recipe

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“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.”
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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 thickened. Serve with pork, pears and rice. Yield: 6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Pear Pork Chops with Rice in Simple & Delicious March/April 2006, p65

Nutritional 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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pear Pork Chops with Rice

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Jul. 27, 2011

I did a little variation. 3 cooking pears,3 tbsp butter, 1/2 cup brown sugar, 1/4 tsp ea. cinnamon and crushed cloves and about 1/2 cup of water and cooked on stovetop while chops were cooking in oven. No need to thicken, when the chops are done, top with pears and a little of the liquid. Also, I like to brown the chops, then bake covered 375 degree for about 45 min. Served this dish with roasted butternut squash. Yum!

MY REVIEW
Reviewed Oct. 29, 2010

This a little too sweet. I will use only 1/2 c brown sugar next time.

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