INGREDIENTS

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)
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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