Pork Chops with Pears

And thus begins another week of new recipes in the Sauer household. My husband is in HEAVEN!

This recipe caught my eye because of how simple it was. And it really was. The brown sugar and pears really gave it a nice flavor. My picture doesn't look half as nice as the one in the Taste of Home magazine (Thanksgiving 2010 holiday issue, page 5,) mostly because I had forgotten to take a picture ahead of time. My poor husband had to transfer his half-eaten pork chop to another dish to spoon a new one into his, then make his spinach and carrots look like he hadn't touched them. What a guy.

Pork Chops with Pears
1-15 oz. can pear halves
6 bone-in pork chops (3/4” thick)
3 T. butter
1/3 c. packed brown sugar
1 tsp. prepared mustard
Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 9x13” baking dish. In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. Bake, uncovered, at 350˚ for 40-45 minutes or until a meat thermometer reads 160˚. Yield: 6 servings.