Cinnamon, brown sugar and sherry lend sweet
appeal to this cold-weather casserole of juicy winter pears and
pork chops.
Sherried Pork Chops &
Pears
6 to 8 center-cut pork chops (each about
3/4-inch thick)
Salt
3 or 4 firm-ripe Anjou pears
2 tablespoons lemon juice
1/4 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/4 cup dry sherry
1 tablespoon butter or margarine
1/2 teaspoon cornstarch blended with 1/2
teaspoon cold water
Trim fat from pork chops. Place a little
of the fat in a wide frying pan; cook over medium heat, stirring,
until pan is lightly greased. Add chops to pan, a few at a time
(do not crowd pan); cook, turning as needed, until browned on
all sides. Season chops to taste with salt and arrange on one
side of a shallow baking pan.
Cut pears into halves lengthwise; remove
cores and stems. Place pear halves, cut side up, beside chops;
sprinkle meat and fruit with lemon juice. Mix sugar and cinnamon
and distribute over meat and fruit; then pour sherry over all.
Put a dot of butter in hollow of each pear half.
Cover and bake in a 350*F (175*C) oven
for 20 minutes. Uncover and continue to bake until meat is no
longer pink in center, about 20 more minutes; cut to test.
Spoon or siphon out pan juices and transfer
to a small pan. Blend in cornstarch mixture;; bring to a boil,
stirring constantly. Transfer sauce to a small serving dish.
Arrange chops and pear halves on a platter;
offer sauce to spoon over individual servings.
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