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

1. Coat large skillet with nonstick cooking spray. Heat over medium heat. Add pork chops. Brown 1 or 2 minutes on each side. Remove chops.
2. 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.
3. 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.
4. 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 Pork, Be Inspired®.