Pork Chops with Pears Recipe

3.5 4 3
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Pork Chops with Pears Recipe

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3.5 4 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 233 calories, 7g fat (3g saturated fat), 77mg cholesterol, 458mg sodium, 17g carbohydrate (0 sugars, 4g fiber), 25g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 fruit.

  • 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
  1. 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.
  2. 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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Reviews forPork Chops with Pears

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MY REVIEW
dreamgirlut User ID: 2062217 85528
Reviewed Aug. 8, 2010

"The pears were a huge hit. I didn't care for the pork. It may just be a mistake on my part, but the chops are really dry."

MY REVIEW
donovansquared User ID: 4372541 46712
Reviewed Nov. 19, 2009

"This is my husband's favorite meal! I make it once every week or every other week. I follow the recipe exactly and it is delicious. My kids love it too!"

MY REVIEW
Lin-Dser User ID: 787535 46711
Reviewed Oct. 8, 2009

"I actually gave this 4 stars. Not sure why it's only showing 2, but it won't let me change it. Sorry."

MY REVIEW
Lin-Dser User ID: 787535 30149
Reviewed Oct. 8, 2009

"I used one apple and one pear. The sauce was way too tart, so I added about a tbs of sugar. Otherwise, it was pretty good."

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