PORK CHOPS WITH PEAR SAUCE
I created this recipe because I have found that many pork recipes have little flavor, are too spicy, or just require too much work. My husband and I prefer sweet food rather than spicy or sour, hence a new pork recipe was born. This is delicious when served with rice and green vegetables as side dishes.
Provided by CHERYLNOLL
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.
- Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.
- Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 26.7 g, Cholesterol 60.7 mg, Fat 12.7 g, Fiber 4 g, Protein 23 g, SaturatedFat 4.2 g, Sodium 38.3 mg, Sugar 19.6 g
PORK CHOPS WITH SLICED PEARS
Pear slices make a satisfying alternative to apples in this down-home pork chop dish. Dress up the easy entree even further by adding a hint of brown sugar for sweetness. -Kathy Stooksbury, Aiken, South Carolina
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 138mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 36g protein.
GRILLED PORK CHOPS WITH BALSAMIC CARAMELIZED PEARS
The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling.
Provided by OSORKIN
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h6m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
- In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
- Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
- Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
- Preheat the grill for medium-high heat.
- Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 22.2 g, Cholesterol 50.2 mg, Fat 30.8 g, Fiber 2.9 g, Protein 14.9 g, SaturatedFat 7.2 g, Sodium 5252.1 mg, Sugar 15.5 g
PORK CHOPS WITH PEAR CHUTNEY
Steps:
- For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
- For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.
Nutrition Facts : Calories 453, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 326 milligrams, Carbohydrate 33 grams, Fiber 4.5 grams, Protein 31 grams
PEAR PORK CHOPS
These pork chops make a wonderful dinner paired with crusty bread and a salad. -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the flour, thyme, salt and pepper. Add pork, a few pieces at a time, and shake to coat., In a large skillet, cook chops in oil and butter over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving plate and keep warm., In the same skillet, saute pear until tender. Serve with pork.
Nutrition Facts : Calories 339 calories, Fat 21g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 154mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.
PORK CHOPS WITH PEARS
In Portland, Maine, Vicki Herron is always on the lookout for ways to "spice up" and "trim down" traditional meals. In this case, pears bring a sweet change of taste to her tender pork chops, while fragrant rosemary complements the entree. It's so simple, I can put it together fast after I get home from aerobic class," she adds.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet, melt butter. Add pears, sprinkle with sugar. Cook and stir for 2-3 minutes or until softened. Remove pears to a serving platter and keep warm. Sprinkle pork chops with salt and pepper. In the same skillet, cook chops, uncovered, for 6-8 minutes on each side or until browned and juices run clear. Remove to the platter and keep warm., Combine cornstarch and broth until smooth; add vinegar and rosemary. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and pears.
Nutrition Facts :
PORK CHOPS WITH PEARS
One of our favorite ways to enjoy pork chops. This produces a really delicious end result -- we hope you enjoy it!
Provided by Pianolady
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large frying pan, brown the pork chops in hot oil; drain.
- Transfer the pork chops to a shallow baking pan and season with salt and pepper.
- Arrange the pear halves around the chops.
- Drizzle orange juice over all.
- Sprinkle with brown sugar and cinnamon.
- Pour sherry over all.
- Place butter in the hollow of pears.
- Cover and bake at 350°F for 20 minutes.
- Uncover and continue baking for 20 minutes, until meat is tender.
- Place the pears and pork chops on a platter.
- Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
- Pour over pork chops and pears.
- Enjoy!
Nutrition Facts : Calories 475.8, Fat 20.6, SaturatedFat 7.2, Cholesterol 82.7, Sodium 103, Carbohydrate 36.6, Fiber 2.5, Sugar 29.2, Protein 23.2
PORK CHOPS WITH PEAR-PECAN SLAW
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl.
- Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest.
- Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw.
Nutrition Facts : Calories 550, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 147 milligrams, Sodium 499 milligrams, Carbohydrate 25 grams, Fiber 5 grams, Protein 46 grams, Sugar 17 grams
PORK CHOPS WITH PEARS AND ROSEMARY
Make and share this Pork Chops With Pears and Rosemary recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 21m
Yield 46 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, melt butter over medium heat. Add pears and sprinkle with sugar.
- Cook and gently stir until pears have softened, about 2-3 minutes. Place pears on a serving platter and keep warm.
- Sprinkle chops with pepper. Heat skillet over medium heat. Add chops.
- Brown 5-7 minutes per side, or until pork is tender. Place on platter with pears.
- Place cornstarch in skillet. Gradually add chicken broth until cornstarch is dissolved.
- Add vinegar and rosemary. Cook and stir over medium heat until sauce thickens and bubbles, about 2 minutes.
- Spoon some sauce over pork and pears. Serve the rest in a gravy boat at the table.
Nutrition Facts : Calories 24.3, Fat 0.9, SaturatedFat 0.4, Cholesterol 7, Sodium 22.6, Carbohydrate 1.8, Fiber 0.3, Sugar 1.1, Protein 2.3
PORK WITH PEARS
A simple yet stunning recipe that combines well known flavours to create an exquisite dish
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
- Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.
Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.68 milligram of sodium
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