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Pork Chops with Pears in Sherry
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    Pork Chops with Pears in Sherry

  • 4 boneless pork chops, well trimmed
  • 2 large, firm ripe Anjou pears
  • 1 tbls lemon juice
  • 1 good shake of cinnamon
  • 2 tbls brown sugar
  • 1/4 cup dry sherry
  • 1-2 habs chopped fine
  • good shake of Calvins chile powder or other
  • 4 pieces of firm marg or butter, about teaspoon each
  • a little cornstarch & water to thicken
  • Cut pears in half and remove the center core and the stem, sprinkle with the lemon juice so they wont go brown, and set aside..put a little oil in pan and brown the chops on both sides, high heat, quickly, and remove chops to an oven proof baking dish. Place the cut pears pieces on or around the pork chops,cut side up, sprinkle with the brown sugar and the cinnamon, and the habs, and put a chunk of butter or marg in the center of each pear piece...PUT THE CHILE powder on NOW...not before like old stupid did!Then pour the sherry over all. and pop into a 325F oven for about 40 minutes until the meat is tender

    The juice will come out of the pears, and mix with the sherry, so thicken the liquid with a little cornstarch & water...This is a terrific dish, I have been doing it since about 1980! I served this last night with sweet potato, but rice,or pasta would go equally well with it..serves 2, to serve more, just double or triple or whatever! Just do not sprinkle the hot chile powder over the pork chops while they are browning! Enjoy, Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@shaw.ca
    Post Date: Thu, 04 Jun 1998

    *BACK TO DOUG IRVINE*







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