Recipe by CHERYLNOLL
"I created this recipe because I have found that many pork recipes have little flavor, are too spicy, or just require too much work. My husband and I prefer sweet food rather than spicy or sour, hence a new pork recipe was born. This is delicious when served with rice and green vegetables as side dishes."
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pears - peeled, cored and chopped
ground cinnamon, or to taste
thin cut boneless pork chops
This was great! I used 2 cans of pears and just used the juice from the cans rather than buying pear juice. Also, 1 Tbsp. of cinnamon was plenty. I think it would be way overpowering with 2 Tbsp. I also seasoned the pork chops with salt and pepper. Delicious!
Too me this recipe was just okay. I made this recipe with a few changes. First of all, I used 2 little Delmonte pear cups and the juice from them, instead of using fresh pears and buying pear juice. Second, I did not puree the pear mixture, as I like the texture of the whole little pears instead. I put 1 tablespoon of cinnamon in it and it was way too overpowering and gave it a gritty taste. Next time I will definitely add the cinnamon by "to taste", not buy these measurements. Also, my mixture was thickened in 20 minutes; it didn't take 30 minutes like the recipe said. Overall, it had a good flavor. This can also be done with apples if you do not like pears.
It was pretty good, but only because I added lots more sugar. The 2 tablespoons of cinnamon should probably be 2 teaspoons.
Tried this recipe because I wanted something different. Excellent, we LOVED it, and it's sooo easy. (If you cook down the pear sauce, it makes a great Pear Butter, spread it on toast).
Loved this recipe. I made the pear sauce (1/2 TBS of cinnamon and apple cider vinegar instead of pear juice) and just cooked it down and smashed the pears (didn't use the blender) so it was slightly chunky- and delicious. I used one thick cut boneless pork chop and divided it between two people, added sauce when serving (with brown rice). It was declared 'restaurant worthy' (highest honor for an experimental recipe (!). Pork was not dry, sauce added to it tremendously.
Wow...sweet is right! I LIKE that the grainy texture of the pear is maintained in the sauce....and that's about it. This was one-dimentional, overly sweet, had no acidity for balance (the lemon juice was non-existant), and even after cutting the cinnamon in 1/2, the only thing I could taste was pear & cinnamon, not even the pork chop. The sauce was so thick & sweet I'll be using it as pear butter on toast for the next few mornings so it won't go to waste. My remaining pork chops will be put to better use in any dish but this. IF I were to attempt this again, I'd cut the brown sugar to 1tbsp, omit the pear juice & use water or white wine instead, cut the cinnamon to 1tsp, and use a thicker pork chop. But really, I don't think it's worth all the effort; this one is not for me.
My family liked it alot! Would perfer to have the pear sauce on side though.
The pear sauce was delicious and I would make it again. I would, however, probably come up with a marinade and broil the pork next time. It was just too dry this way.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chops with Pear Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 114
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