I created this recipe because I have found that many pork recipes have little flavor, are too spicy, or just require too much work. My husband and I prefer sweet food rather than spicy or sour, hence a new pork recipe was born. This is delicious when served with rice and green vegetables as side dishes.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, mix the pears, brown sugar, lemon juice, pear juice, and cinnamon. Bring to boil. Cook 30 minutes, stirring occasionally, until thickened.

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  • Transfer the sauce mixture to a blender, and blend until smooth. Return to saucepan, cover, and simmer 15 minutes over low heat. Remove from heat, and allow to cool.

  • Heat the oil in a skillet over medium heat, and cook the pork chops 8 minutes, turning once, until done. Drizzle with the pear sauce to serve.

Nutrition Facts

308.3 calories; 23 g protein; 26.7 g carbohydrates; 60.7 mg cholesterol; 38.3 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/04/2006
This was great! I used 2 cans of pears and just used the juice from the cans rather than buying pear juice. Also 1 Tbsp. of cinnamon was plenty. I think it would be way overpowering with 2 Tbsp. I also seasoned the pork chops with salt and pepper. Delicious! Read More
(38)

Most helpful critical review

Rating: 1 stars
02/21/2015
Wow...sweet is right! I LIKE that the grainy texture of the pear is maintained in the sauce....and that's about it. This was one-dimentional overly sweet had no acidity for balance (the lemon juice was non-existant) and even after cutting the cinnamon in 1/2 the only thing I could taste was pear & cinnamon not even the pork chop. The sauce was so thick & sweet I'll be using it as pear butter on toast for the next few mornings so it won't go to waste. My remaining pork chops will be put to better use in any dish but this. IF I were to attempt this again I'd cut the brown sugar to 1tbsp omit the pear juice & use water or white wine instead cut the cinnamon to 1tsp and use a thicker pork chop. But really I don't think it's worth all the effort; this one is not for me. Read More
(9)
29 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/03/2006
This was great! I used 2 cans of pears and just used the juice from the cans rather than buying pear juice. Also 1 Tbsp. of cinnamon was plenty. I think it would be way overpowering with 2 Tbsp. I also seasoned the pork chops with salt and pepper. Delicious! Read More
(38)
Rating: 4 stars
02/09/2005
It was pretty good but only because I added lots more sugar. The 2 tablespoons of cinnamon should probably be 2 teaspoons. Read More
(22)
Rating: 5 stars
06/25/2004
Tried this recipe because I wanted something different. Excellent, we LOVED it, and it's sooo easy. (If you cook down the pear sauce, it makes a great Pear Butter, spread it on toast). Read More
(20)
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Rating: 5 stars
08/30/2010
Loved this recipe. I made the pear sauce (1/2 TBS of cinnamon and apple cider vinegar instead of pear juice) and just cooked it down and smashed the pears (didn't use the blender) so it was slightly chunky- and delicious. I used one thick cut boneless pork chop and divided it between two people added sauce when serving (with brown rice). It was declared 'restaurant worthy' (highest honor for an experimental recipe (!). Pork was not dry sauce added to it tremendously. Read More
(16)
Rating: 1 stars
02/21/2015
Wow...sweet is right! I LIKE that the grainy texture of the pear is maintained in the sauce....and that's about it. This was one-dimentional overly sweet had no acidity for balance (the lemon juice was non-existant) and even after cutting the cinnamon in 1/2 the only thing I could taste was pear & cinnamon not even the pork chop. The sauce was so thick & sweet I'll be using it as pear butter on toast for the next few mornings so it won't go to waste. My remaining pork chops will be put to better use in any dish but this. IF I were to attempt this again I'd cut the brown sugar to 1tbsp omit the pear juice & use water or white wine instead cut the cinnamon to 1tsp and use a thicker pork chop. But really I don't think it's worth all the effort; this one is not for me. Read More
(9)
Rating: 5 stars
05/12/2006
This has to seriously be the BEST pork chop recipe I have ever had! It was incredible and truly easy to make. I seasoned the chops with some season salt before frying them. The meal was intensley delectable! Read More
(8)
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Rating: 3 stars
11/07/2006
Too me this recipe was just okay. I made this recipe with a few changes. First of all I used 2 little Delmonte pear cups and the juice from them instead of using fresh pears and buying pear juice. Second I did not puree the pear mixture as I like the texture of the whole little pears instead. I put 1 tablespoon of cinnamon in it and it was way too overpowering and gave it a gritty taste. Next time I will definitely add the cinnamon by "to taste" not buy these measurements. Also my mixture was thickened in 20 minutes; it didn't take 30 minutes like the recipe said. Overall it had a good flavor. This can also be done with apples if you do not like pears. Read More
(8)
Rating: 4 stars
02/18/2009
A nice change from the usual pork recipes. A few changes though. I used canned pears instead of fresh pears. And I cut the amount of cinnamon in half. Instead of frying the pork chops I grilled them. Read More
(7)
Rating: 3 stars
12/14/2006
The pear sauce was delicious and I would make it again. I would however probably come up with a marinade and broil the pork next time. It was just too dry this way. Read More
(7)