Pork Chops with Pear Wine Sauce, Baked Sweet Potatoes and Fresh Fruit

The night before…

Pears in Wine:

Peel and halve pears and remove cores. Place in saucepan with cranberries. Add wine, sugar, cinnamon, cloves and lemon rind. Bring to boil; reduce heat and simmer, covered, for 5 minutes or just until pears are tender. Place in a container with a lid and set aside in fridge.

When you arrive home from work…

Set oven to 375 F (190 C).

Wash sweet potatoes and cut in half lengthwise. Rub a bit of olive oil on the cut side of each and place cut-side-up on individual pieces of foil. Sprinkle with brown sugar and cinnamon. Wrap and place in hot oven cut-side-up. Set timer for 30 minutes.

Wash and cut fruit into bite size pieces. Set aside in fridge. If using banana or apple (things that may turn brown) wash them, but cut and toss them in when dinner is ready to serve.)

When timer rings for potatoes leave them in, but turn oven down to 350 F (185 C).

Then…heat oil in a fry pan over medium-high heat. Add chops to pan and brown for 2 to 3 minutes per side (you want them lightly browned).

Once chops have browned on both sides add stock and maple syrup.

Cook, partially covered at low heat for 12 to 15 minutes or until chops are no longer pink in center.

Season with pepper to taste, then transfer to a serving platter with edges; Cover with foil to keep them warm. Return pan to medium-high heat, bring pan juices to boil.

Dissolve Bisto in cold water. Add to pan and stir until thickened.

Transfer pears in wine sauce to pan and simmer until cranberries are tender and pears are heated through.

Arrange around chops.