Ingredients Jump to Instructions ↓

  1. 2 clove(s) (large) garlic , crushed 1 tablespoon(s) fresh ginger , finely chopped 1 tablespoon(s) grated lemon peel

  2. Salt and freshly ground black pepper , to taste 4 (each about 7 ounces and 3/4 inch thick) rib pork chops , trimmed of fat 1 tablespoon(s) vegetable oil

  3. 2 firm, ripe fresh pears , peeled, halved, and cored

  4. 1 tablespoon(s) margarine or butter , melted

  5. 3 tablespoon(s) granulated sugar

  6. 2 tablespoon(s) lemon or orange marmalade

  7. Autumn Vegetables , (see below)

Instructions Jump to Ingredients ↑

  1. Heat broiler.

  2. In small bowl stir garlic, ginger, lemon peel, and salt and pepper to mix; rub into pork chops on both sides. Brush chops on both sides with oil; set aside.

  3. In medium-size bowl toss pear halves gently but thoroughly with melted margarine to coat. Sprinkle pears with sugar; toss again to coat completely.

  4. Arrange chops and pear halves, cut side down, on rack in broiler pan; broil 5 minutes. Turn both chops and pears; broil another 4 minutes. Spoon about 1/2 teaspoon lemon marmalade into hollowed-out core of each pear half; brush remaining marmalade over chops. Broil 2 to 3 minutes longer until pear halves are lightly browned and tender and pork is glazed and cooked through.

  5. Serve pork accompanied by pears and Autumn Vegetables. Makes 4 servings.

  6. Nutritional information per serving without vegetables: 330 calories (38 percent from fat), 14 g fat (3 g saturated), 60 mg cholesterol, 90 mg sodium, 30 g carbohydrate (2 g fiber), 23 g protein.

  7. Autumn Vegetables: Trim one 10-ounce container brussels sprouts; cut X in stem end of each. Peel 8 ounces parsnips; cut into 3/4-inch slices (about 1 1/2 cups). Halve, peel, and seed one 2-pound butternut squash; setting one half aside for other use, cut remainder lengthwise in half, then into 1/2-inch crosswise slices (about 2 1/2 cups).

  8. In 12-inch nonstick skillet over medium heat, heat 1 tablespoon vegetable oil. Add 3 cloves garlic, thinly sliced; cook 1 minute, stirring frequently until lightly browned and fragrant. Add brussels sprouts, parsnips, and 1 cup reduced-sodium chicken broth. Bring to boil; reduce heat to medium- low; simmer, covered, 6 minutes. Add butternut squash; simmer, covered, 6 to 8 minutes longer until vegetables are tender.

  9. Remove from heat; season with salt and freshly ground black pepper, to taste. Makes 4 servings.


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