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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
2 teaspoons butter |
3 small firm pears, peeled and thinly sliced |
1-1/2 teaspoons sugar |
4 boneless pork loin chops (4 ounces each and 1/3 inch thick) |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon cornstarch |
1 cup chicken broth |
1 tablespoon balsamic vinegar |
1/2 teaspoon dried rosemary, crushed |
Directions:
1. 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.
2. 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. Yield: 4 servings.
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