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Pork Chop Pear Skillet


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  • 2 tablespoons pineapple juice
  • 2 tablespoons honey
  • 2 tablespoons water, divided
  • 1-1/2 teaspoons lemon juice
  • Dash ground ginger
  • 1 medium ripe pear, sliced
  • 2 bone-in pork loin chops (1/2 inch thick)
  • 1 tablespoon vegetable oil
  • 1/8 teaspoon salt
  • Dash pepper
  • 3/4 teaspoon cornstarch


Servings 2


Step 1

In a small bowl, combine the pineapple juice, honey, 1 tablespoon water, lemon juice and ginger. Stir in pear slices; set aside. In a skillet over medium-high heat, brown pork chops in oil on both sides. Sprinkle with salt and pepper. Reduce heat. Pour pear mixture over chops. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until meat juices run clear.

Remove pork and pears with a slotted spoon and keep warm. Combine cornstarch and remaining water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over pork and pears.

Yield: 2 servings.


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