Pork with Pear Sauce

Servings 6 people


  • 3 small pears each cored and cut into 6 wedges
  • 1 1/2 cups pear nectar or use apple juice
  • 1 tablespoon grated fresh ginger root
  • 1/4 teaspoon ground cinnamon
  • 6 pork loin chops trimmed, 4-oz.
  • 1 tablespoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch


  • In a medium saucepan with a tight-fitting lid, combine pear wedges, pear nectar (or juice), gingerroot and cinnamon; bring to a boil then reduce heat, cover and simmer for 2 to 3 minutes or until pears are tender.
  • Remove pears from saucepan with a slotted spoon, reserving liquid. Pour liquid into a measuring bowl. If necessary, add enough additional pear nectar or apple juice to make 1 3/4 cups of liquid total; set aside. Using your very clean hands, rub the black pepper onto both sides of pork chops then sprinkle with salt.
  • Heat the oil in a large skillet over medium-high heat; cook chops for 8 to 10 minutes or until no longer pink in the center and juices run clear, turning once; remove from skillet and keep warm, reserving drippings in skillet. Stir cornstarch into skillet drippings.
  • Add reserved pear cooking liquid; cook and stir until thickened and bubbly then cook and stir for 1 minute. Add pears then cook and stir for 1 minute more.
  • Serve pears with chops; drizzle sauce over chops.


SERVING SUGGESTION: Baked butternut squash and steamed baby Brussels sprouts tossed with a little butter and ground nutmeg.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: Use boneless skinless chicken thighs instead of pork chops.
GLUTEN-FREE: Make sure pear nectar (or juice) is gluten-free. Use arrowroot starch instead of cornstarch.
NUTRITION: Per Serving: 195 Calories; 6g Fat; 15g Protein; 20g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 189mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat. Points: 5
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