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Pork Chops with Pears

 Pork Chops with Pears
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.
4 ServingsPrep/Total Time: 25 min.


  • 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.

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Pork Chops with Pears (continued)

Nutritional Facts: One serving (1 chop and 3/4 of a pear with about 1/4 cup sauce) equals 233 calories, 7 g fat (3 g saturated fat), 77 mg cholesterol, 458 mg sodium, 17 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 fruit.