Sherried Pork And Pears

But God’s goal is not simply to have us stop looking down on other races. God wants unity, not just a ceasing of hostilities. He wants the very makeup of His church to preach the gospel: that despite our racial variants we are united under one ancestor, Adam; that we had one problem, sin; and that we have one hope, salvation in Christ. He wants us to demonstrate to the world that this unity in Christ is weightier than anything that might divide us. When the Holy Spirit confronted Peter’s racism, he didn’t just command him to quit looking down on other races. He commanded Peter to embrace Cornelius, to go in and eat with him. Peter did not go from “racist” to “non-racist”; he went from “racist” to “gracist.”

J.D. Greear

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

4		Boneless pork chops, well
		trimmed
2		Large, firm ripe Anjou pears
1	T	Lemon juice
1		Good shake of cinnamon
2	T	Brown sugar
1/4	c	Dry sherry
1		Habs chopped fine, up to 2
1		Good shake of Calvins chile
		powder or other
4		Pieces of firm marg or
		butter about teaspoon
		each
		A little cornstarch & water
		to thicken

INSTRUCTIONS

Hi Deb...The recipe was pure Doug, the only part Calvin played in it
was that chile powder of his! Anyway, here is Sherried Pork & Pears
Cut pears in half and remove the center core and the stem, sprinkle
with the lemon juice so they wont go brown, and set aside..put a
little oil in pan and brown the chops on both sides, high heat,
quickly, and remove chops to an oven proof baking dish. Place the cut
pears pieces on or around the pork chops,cut side up, sprinkle with
the brown sugar and the cinnamon, and the habs, and put a chunk of
butter or marg in the center of each pear piece...PUT THE CHILE  powder
on NOW...not before like old stupid did!Then pour the sherry  over all.
and pop into a 325F oven for about 40 minutes until the  meat is tender
The juice will come out of the pears, and mix with the sherry, so
thicken the liquid with a little cornstarch & water...This is a
terrific dish, I have been doing it since about 1980! I served this
last night with sweet potato, but rice,or pasta would go equally well
with it..serves 2, to serve more, just double or triple or whatever!
Just do not sprinkle the hot chile powder over the pork chops while
they are browning! Enjoy, Doug in BC Posted to CHILE-HEADS DIGEST by
Doug Irvine <dirvin@bc.sympatico.ca> on Jun 04, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5585 Calories From Fat: 3247 Total Fat: 363.2g Cholesterol: 1132.2mg Sodium: 952.7mg Potassium: 3295.3mg Carbohydrates: 271.7g Fiber: 8.5g Sugar: 28g Protein: 274.4g