Reviewed: Sep. 22, 2009

This was fabulous. I did make a few slight changes. I cooked it on the stove. I sprinkled salt, pepper and garlic powder on the meat (I used boneless thin center cut chops). Also I didn't have a can of pears so I used fresh pears, 1/4 c applesause, water and a little chicken bouillon. After the meat was brown I just let everything simmer for about 20 min and served it with mashed potatoes. This was easy, fast and a perfect fall meal.

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Aeater

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Reviewed: Mar. 30, 2009

Really quite tasty! And, easily made with household staples:) I never would have thought mustard in a sweet sauce. I added a bit of corn starch thickener to the sauce.

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Denise T.

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Reviewed: Nov. 15, 2008

These were good. I wish the chops would have taken on more of the taste, but it was very subtle. I added a sprinkling of cinnamon on top of the pears and it looked and tasted very good!

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Robin S.

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Aug. 24, 2008

This is a good recipe - I will make it again.

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MCWILLARD

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Reviewed: May 10, 2008

Good recipe but pears are soggy and formless. I make a similar recipe with fresh pear slices and a splash of white wine. Pears stay intact and are a great accompaniment. I also use thinner chops that cook at the same rate as pears so both are done at the same time.

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Reviewer:

Lesley

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Apr. 29, 2008

These were quite tasty and I enjoyed doing something different with the pork chops. I only had fresh pears, so instead of pear juice, I added about 1/4 cup of white wine and used dijon mustard (wine flavoured dijon), slightly less brown sugar too (about 3 tbsps). Yummy, served along with portobello mushrooms and cucumbers/roma tomatoes dressed with balsamic!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Nov. 13, 2007

Nice simple recipe. I made a few changes: 1) adding onions to saute with the pork chops while browning 2) used a Dijon mustard (3-4 tsp) and mustard powder (2 tsp). 3) Cut back on the sugar (1 tbsp total) 4) used fresh pears as I don't like my dishes too sweet. 5) Added a few handfuls of chopped fresh parsley after baking and tossed. 6) Added a bit of fresh crushed black pepper Delicious! I would not have tried mustard with brown sugar before reading this recipe.

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Shazbot

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Reviewed: Nov. 8, 2007

Sprayed the skillet with Pam instead of using butter, but followed the recipe exactly as written and it was great! Am having it tonight and will probably do as others did and add a little more mustard. This one is a keeper!

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Sushiboofay

Cooking Level: Expert

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Reviewed: Oct. 28, 2007

This is very easy recipe to make. I browned my pork chops in a cast iron skillet, with olive oil. Then I poured the remaining ingredients into the pan over the pork chops, and cooked it in the oven for 40 min. The pork chops were very tender and the sauce was a little sweet and went great over some white rice. We enjoyed this very much, will make this again...thanks

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Linda S. Salisbury

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Reviewed: Oct. 7, 2007

This was very tasty. The sauce really mixed well with the flavor of the chops.

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Amy

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Reviewed: Sep. 26, 2007

made this for my family and they loved it! I only had fresh pairs so I substituted white wine and balsamic for the pear juice. Also did a salt and pepper rub with garlic powder for almost a hour before cooking. Delicious!!!

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WeedMyplants

Cooking Level: Intermediate

Home Town: Davis, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 16, 2007

This was very good, the chops were moist. The flavor was a tiny bit too subtle for me but my husband really liked it. I will definitely try this one again and increase the mustard and decrease the pear juice just a little. I did season the chops with garlic salt and pepper before browning. I only had a can of cinnamon pear halves (husband picked up by accident a few months ago) which we would never have eaten but worked perfectly with this recipe.

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deedee

Cooking Level: Expert

Home Town: Santa Monica, California, USA

Living In: Helena, Montana, USA

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Reviewed: Sep. 10, 2007

Easy recipe and it looks pretty.

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lillyboboy

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2007

This glaze is good but a bit sweet for us. I would make it again but increase the mustard. The chops cooked in about 30 min. but that could be a function of just making two.

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soma

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 10, 2007

The pears were an interesting change from apples, but I much prefer the apples. It's easy to prepare and came out well, however. Just not our thing though.

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Ms. Carly

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Reviewed: Aug. 28, 2007

What a tasty dish! I seared them until they were a nice golden brown. I would add some garlic powder and a dash of cayenne pepper for a kick! Served with cajun baked sweet potato from this site.

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lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

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Reviewed: Aug. 24, 2007

My family loved these! I used the spicy mustard with horseradish and seasoned before browning with salt, pepper, and garlic powder on both sides. Everyone thought they were great.

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Riverstone-Newell

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

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Reviewed: Aug. 19, 2007

These were the best pork chops I've ever had. My husband kept telling my that he wished I would have made more. I just cooked them in the oven the whole time and I used spicy brown mustard instead of regular and I also added more brown sugar and cinnamon halfway through. We will definitely do this one again!!!

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Heidi

Cooking Level: Intermediate

Home Town: Pleasant View, Utah, USA

Living In: Farmington, Utah, USA

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Reviewed: Jul. 24, 2007

We loved the pear and pork chop combination. I will just have to experiment to figure out how to make this in the crock pot so the chops are more tender. Oh and I used more pears but not more juice for this recipe.

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