Pork Chops with Pear-Maple Sauce | Midwest Living

Pork Chops with Pear-Maple Sauce

Pork Chops with Pear-Maple Sauce

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  • Makes: 4 servings
  • Start to Finish 20 mins

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Maple syrup and pears make an elegant side dish to the skillet-cooked chops in this 20-minute dinner.


  • 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


  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.

Nutrition Facts

(Pork Chops with Pear-Maple Sauce)

Servings Per Recipe 4, carb. (g) 39, pro. (g) 25, cal. (kcal) 461, sodium (mg) 417, fiber (g) 3, chol. (mg) 95, Fat, total (g) 23

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