Pork with pears, thyme and honey
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | pounds | Thin boneless pork loin chops; about 8 |
| 2 | larges | Pears; peeled, cored/thinly sliced |
| 3 | Green onions; chopped | |
| 1 | tablespoon | Honey |
| ½ | teaspoon | Dried thyme |
| ½ | cup | Chicken stock |
| 1 | tablespoon | Cider vinegar |
| 1 | teaspoon | Cornstarch |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
In a large nonstick skillet, heat oil over Medium-High heat. Cook pork for 2 minutes per side, or until browned. Remove to a plate and keep warm. Add pears, green onions, honey and thyme to the skillet. Cook and stir for 3 minutes, or until pears are softened. In bowl, combine stock, vinegar, cornstarch, salt and pepper until smooth. Add to the skillet. Cook, stirring for 1 minute or until slightly thickened. Return pork to skillet.
Cook 1 minute or until heated through. Serves 4. Recipe from the Lansing State Journal, 4-27-98 MC formatting by bobbi744@...
NOTES : The Packham Pear is short and stubby and an ill-looking shade of light green with conspicuous dark green pores and it never blushes or changes color, even wheh it ripens. It is also juicy, fragrant and delicious for eating out of hand and packed with nutritional pluses. A medium size pear contains 100 calories, and has generous amounts of vitamins C and E as well as potassium. They are fat-free and fibrous. They are very popular in Europe. Barbara Burman of Cape Fruit in America says that it is the most versatile cooking fruit she can think of. It was introduced in South America in 1922. It has been exported to this country by Cape Fruit for nearly 40 years. They are found in the spring.
Recipe by: Developed for the Packham Pears by Cape Fruit Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 03, 1998