Spiced Pears & Pork
Highlight pork and fruit together with this autumn flavored dish. Serve with baked butternut squash and buttered green beans.
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.
Recipe provided courtesy of National Pork Board.