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Pear Pork Chops with Rice Recipe

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4.5 2 7
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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 each: 425 calories, 9g fat (5g saturated fat), 32mg cholesterol, 104mg sodium, 80g carbohydrate (47g sugars, 2g fiber), 7g 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

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
 (0)
1 Star
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MY REVIEW
nolacook 149726
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
ksb223 134213
Reviewed Oct. 29, 2010

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

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