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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.
For sauce:2. 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.
