“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.”
- 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
- 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 thickened. Serve with pork, pears and rice. Yield: 6 servings.
Originally published as Pear Pork Chops with Rice in Simple & Delicious March/April 2006, p65
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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