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Pink Pear Pork Chops

Leigh R TeaChef Level 1

This is a recipe a friend gave me from one of her books, modified for this month's TeaChef. I think it is a lovely autumn recipe. 5-10 min. Cook time: 30-40 min.

45 m 2


  • 4 pork chops
  • 1/3 c. chicken stock
  • 1/4 c. maple syrup
  • 1 tsp. corn starch
  • 2 firm pears (peeled, halved, and cored)
  • 3/4 c. red wine (preferably shiraz or syrah)
  • 1/4 c. granulated sugar
  • 1/2 tsp. ground cinnamon, or 1 stick
  • 3 whole cloves, or pinch of ground
  • strip of lemon rind
  • 3 tsp. jasmine tea


In a lightly greased skillet, cook pork over medium-high heat for 2-3 min. per side or until lightly browned. Add chicken stock, maple syrup, and a pinch of jasmine. Cook, partially covered, over low heat for 12-15 min. or until chops are cooked through.

While the pork chops are cooking:

Halve pears and remove cores (or use canned). In a medium pot, add wine, sugar, cinnamon, cloves, lemon rind, and a tsp. or two of jasmine tea to the pears. Bring to a boil, reduce heat, and simmer covered for 10-15 min. or until pears are tender. Stir and flip pears occasionally.

When pork chops are ready, move them to a serving platter and keep warm. Return skillet to medium-high heat; bring pan juices to a boil. Dissolve cornstarch in 2 tbsp. cold water. Add to skillet and cook, stirring, for 2 min. or until thickened. Using slotted spoon, transfer pears from wine to skillet. Add another pinch of jasmine if you wish. Cook for 3 min. or until pears are heated through.

Top pork with pears and serve with favorite side dish (rice is a good choice).

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