Pork Chops with Pear-Maple Sauce
Maple syrup and pears make an elegant side dish to the skillet-cooked chops in this 20-minute dinner.
Ingredients
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4 boneless pork loin chops, cut 3/4 inch thick (about 1 pound)
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1/2 teaspoon kosher salt, sea salt or salt
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1/2 teaspoon ground black pepper
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1 tablespoon olive oil
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1/4 cup butter or margarine
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3 tablespoons pure maple syrup or maple-flavored syrup
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3 tablespoons peach, apricot or plum preserves or jam
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1/2 teaspoon dried basil or 1 1/2 teaspoons snipped fresh basil
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3 medium pears, cored and thinly sliced
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Hot cooked couscous
Directions
1.
Trim fat from pork. Sprinkle chops with salt and pepper. In a 10-inch skillet, heat oil over medium-high heat. Cook chops 8 to 12 minutes or till chops are done (160 degree F.) and juices run clear, turning once. Remove chops from skillet; cover to keep warm and set aside.
2.
For sauce: In same skillet, melt butter over medium heat. Stir in maple syrup, peach preserves and basil. Add pears. Cook, covered, about 3 minutes or just till the pears are tender and heated through, occasionally spooning sauce over pears. Place couscous in a mound in the center of 4 dinner plates. Top with a chop and spoon sauce over pork. Makes 4 servings.
Nutrition information
Calories 461, Total Fat 23 g, Cholesterol 95 mg, Sodium 417 mg, Carbohydrate 39 g, Fiber 3 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
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