Ingredients Jump to Instructions ↓

  1. 6 to 8 center-cut pork chops (each about 3/4-inch thick) Salt

  2. 3 or 4 firm-ripe Anjou pears

  3. 2 tablespoons lemon juice

  4. 1/4 cup brown sugar, firmly packed

  5. 1/2 teaspoon ground cinnamon

  6. 1/4 cup dry sherry

  7. 1 tablespoon butter or margarine

  8. 1/2 teaspoon cornstarch blended with

  9. 1/2 teaspoon cold water

Instructions Jump to Ingredients ↑

  1. Trim fat from pork chops. Place a little of the fat in a wide frying pan; cook over medium heat, stirring, until pan is lightly greased. Add chops to pan, a few at a time (do not crowd pan); cook, turning as needed, until browned on all sides. Season chops to taste with salt and arrange on one side of a shallow baking pan. Cut pears into halves lengthwise; remove cores and stems. Place pear halves, cut side up, beside chops; sprinkle meat and fruit with lemon juice. Mix sugar and cinnamon and distribute over meat and fruit; then pour sherry over all. Put a dot of butter in hollow of each pear half. Cover and bake in a 350 °F (175°C) oven for 20 minutes. Uncover and continue to bake until meat is no longer pink in center, about 20 more minutes; cut to test. Spoon or siphon out pan juices and transfer to a small pan. Blend in cornstarch mixture;; bring to a boil, stirring constantly. Transfer sauce to a small serving dish. Arrange chops and pear halves on a platter; offer sauce to spoon over individual servings.


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