Pork Chops with Spiced Pear Sauce
This impressive dish leaves you with plenty of time to spend with your guest. Serve with twice baked potatoes and lemon-buttered broccoli spears.
6 boneless pork chops, 3/4-inch thick
1 (16-ounce) can pear halves
1/2 cup raisins
1/2 cup dry sherry
1/4 cup orange marmalade
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1/4 cup cold water
2 tablespoons cornstarch
- Drain pears, reserving 3/4 cup syrup. In a small bowl stir together pear syrup, raisins, sherry, orange marmalade, nutmeg, salt, ginger and pepper; set aside.
- In a large skillet heat oil over medium-high heat. Brown chops 2 minutes on each side; add pears and sherry mixture to skillet. Cover tightly; cook over low heat for 5 to 6 minutes, until internal temperature on a thermometer reads 160°F (70°C).
- Remove chops and pears to serving platter; keep warm.
- In a small bowl combine cold water and cornstarch; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens.
- Spoon sauce over chops and pears.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 261 calories; Protein: 22 grams; Fat: 8 grams; Sodium: 143 milligrams; Cholesterol: 55 milligrams; Saturated Fat: 2 grams; Carbohydrates: 27 grams; Fiber: 2 grams.
Recipe provided courtesy of National Pork Board.