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.
- 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
- 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.
Originally published as Pork Chops with Pears in Light & Tasty April/May 2001, p8
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