Highlight pork and fruit together with
this autumn flavored dish. Serve with baked butternut squash
and buttered green beans.
Spiced Pears
& Pork
- 4 boneless pork loin chops,
1/2-inch thick
2 (15-ounce) cans pear halves OR slices in juice
1 teaspoon chicken bouillon granules
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 tablespoon cold water
2 teaspoons cornstarch
Nonstick cooking spray
- Coat large skillet with
nonstick cooking spray. Heat over medium heat. Add pork chops.
Brown 1 or 2 minutes on each side. Remove chops.
- Meanwhile, drain pears,
reserving juice. Combine reserved pear juice, chicken bouillon
granules, cinnamon and nutmeg in the same skillet. Bring to boiling.
Boil gently, uncovered, about 5 minutes or until reduced by half.
- Return chops to skillet;
add pears. Simmer, covered, for 5 minutes more. Transfer chops
and pears to serving platter with a slotted spoon or spatula;
reserve pear juice for mixture.
- For sauce, combine cold
water and cornstarch in small bowl. Add to pear juice mixture
in skillet. Cook and stir until thickened and bubbly. Cook and
stir for 2 minutes more. Spoon sauce over chops and pears.
Makes 4 servings.
Nutrition Facts
Calories 324 calories
Protein 25 grams
Fat 12 grams
Sodium 152 milligrams
Cholesterol 73 milligrams
Saturated Fat 5 grams
Carbohydrates 29 grams
Fiber 4 grams
Recipe provided courtesy
of Pork, The Other White Meat
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