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Ingredients
US|METRIC
- 6 boneless ribeye (rib) pork chops (3/4-inch thick)
- 16 ounces pear halves
- 1/2 cup raisins
- 1/2 cup dry sherry
- 1/4 cup orange marmalade
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1/4 cup cold water
- 2 tablespoons corn starch
Directions
- Drain pears, reserving 3/4 cup syrup. In a small bowl stir together pear syrup, raisins, sherry, orange marmalade, nutmeg, salt, ginger and pepper; set aside. In a large skillet heat oil over medium-high heat. Brown chops 2 minutes on each side; add pears and sherry mixture to skillet. Cover tightly; cook over low heat for 5-6 minutes, until internal temperature on a thermometer reads 145 degrees F. Remove chops and pears to serving platter; allow to rest 3 minutes and keep warm.
- In a small bowl combine cold water and cornstarch; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens. Spoon sauce over chops and pears.
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