Pink Pear Pork Chops
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).