Pork Chops with Pear-Maple Sauce Ingredients 4 boneless pork loin chops, cut 3/4 inch thick (about 1 pound) 1/2 teaspoon kosher salt, sea salt or salt 1/2 teaspoon ground black pepper 1 tablespoon olive oil 1/4 cup butter or margarine 3 tablespoons pure maple syrup or maple-flavored syrup 3 tablespoons peach, apricot or plum preserves or jam 1/2 teaspoon dried basil or 1 1/2 teaspoons snipped fresh basil 3 medium pears, cored and thinly sliced Hot cooked couscous
Directions 1. Trim fat from pork. Sprinkle chops with salt and pepper. In a 10-inch skillet, heat oil over medium-high heat. Cook chops 8 to 12 minutes or till chops are done (160 degree F.) and juices run clear, turning once. Remove chops from skillet; cover to keep warm and set aside. 2. For sauce: In same skillet, melt butter over medium heat. Stir in maple syrup, peach preserves and basil. Add pears. Cook, covered, about 3 minutes or just till the pears are tender and heated through, occasionally spooning sauce over pears. Place couscous in a mound in the center of 4 dinner plates. Top with a chop and spoon sauce over pork. Makes 4 servings. [Non-text portions of this message have been removed]
