- 1 package (6 ounces) corn bread stuffing mix
- 4 boneless pork loin chops (6 ounces each)
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons butter
- 2 medium pears, chopped
- 1 medium sweet red pepper, chopped
- 2 green onions, thinly sliced
- Prepare stuffing mix according to package directions. Meanwhile, sprinkle chops with pepper and salt. In a large skillet, brown pork chops in butter. Sprinkle with pears and red pepper.
- Top with stuffing and onions. Cook, uncovered, over medium heat for 8-10 minutes or until a thermometer reads 145°. Yield: 4 servings.
Reviews forDeconstructed Pear Pork Chops
"No leftovers! Flavors combine really well and were just a bit different from our typical pork chop recipes. Will make again soon."
"This recipe has way too much sodium per serving for my family. I lowered the sodium 938 milligrams per serving by leaving out the 1/4t of salt called for in the recipe and by making my own cornbread and crumbling it. I don't add salt to my cornbread, use the easy recipe on the box and also use no-sodium baking powder."
"I haven't made this but wonder if you could use regularl stuffing as I don't like cornbread?"
"This was easy and delicious, the whole family loved it! Will be making this over and over"
"Love this recipe and very tasty!"
"easy and a hit with the whole family."
"I tried this recipe the other day and it was a hit with the family! Everyone kept going back to the pan for more. This had a nice mix of flavor and texture and left us enough for a second meal."
"I enjoyed the simplicity, even tho I had to make sure I had all the ingredients at the same time. I added a little olive oil with the butter to make sure the pork chops didn't stick to the pan. It makes a nice visually attractive dish, and is very tasty, too!"