| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless pork chops; well trimmed |
| 2 |
|
Large; firm ripe Anjou pears |
| 1 |
tb |
Lemon juice |
| 1 |
|
Good shake of cinnamon |
| 2 |
tb |
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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