It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pork Chops With Roast Pears
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- #91109
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 medium pears, ripe but fairly firm
2 tablespoons olive oil or vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 boneless loin pork chops, no more than 1-inch thick
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons cider vinegar
3 teaspoons honey or sugar
directions
Heat oven to 375 degrees F. Grease a shallow baking dish with 1 tablespoon olive or vegetable oil.
Peel pears, cut them in half lengthwise, then into quarters. Cut out cores. Cut quarters in half lengthwise. Put them on the baking sheet. Toss them a few times, and bake 20 minutes, stirring halfway through.
Sprinkle pork chops on both sides with salt and pepper.
Heat 1 tablespoon of oil and 1 tablespoon of butter in a skillet wide enough to hold the chops in a single layer. Turn the heat to medium-high.
When the butter bubbles subside, add pork chops. Cook 3 minutes without moving them -- they should be fairly brown. Turn them over, and cook another 2 to 3 minutes to cook through.
Remove pork chops to plates or platter. Add garlic to pan. Cook a few seconds until aromatic. Add cider and honey or sugar. Whisk in remaining 1 tablespoon of butter. Add pears, and stir to coat. Pour over chops. Serve with wild rice or sweet potatoes.
added by
recipenita
nutrition data
381 calories, 21 grams fat, 30 grams carbohydrates, 19 grams protein per serving.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
November 29, 2012
This recipe is fantastic. I have made it numerous times. The only change I made was I undercooked the pork a little with the intial pan searing. After the "sauce" is complete, I finish the pork in the sauce with the pears. This really adds the flavor to the pork.