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Pork chops with pears and orange sauce
Servings
4
Ingredients
15 ml (1 tbsp.) butter
6 duBreton boneless center loin pork chops
1 can 870 ml (29 ounces) pear halves, drained
30 ml (2 tbsp.) chopped onion
1 can 435 ml (14 1/2 ounces) chicken broth
15 ml (1 tbsp.) Dijon-style mustard
15 ml (1 tbsp.) chopped sage leaves
125 ml (1/2 cup) orange juice
15 ml (1 tbsp.) cornstarch
6 to 8 small sage leaves, for garnish
6 duBreton boneless center loin pork chops
1 can 870 ml (29 ounces) pear halves, drained
30 ml (2 tbsp.) chopped onion
1 can 435 ml (14 1/2 ounces) chicken broth
15 ml (1 tbsp.) Dijon-style mustard
15 ml (1 tbsp.) chopped sage leaves
125 ml (1/2 cup) orange juice
15 ml (1 tbsp.) cornstarch
6 to 8 small sage leaves, for garnish
- Heat oven to 100°C (200°F).
- In a large heavy skillet, melt butter over medium heat.
- Add chops and sauté, turning once, until browned and cooked through, about 8 minutes total.
- Arrange chops with pears on ovenproof serving platter.
- Tent platter with foil and place in oven to keep warm.
- Sauté onion in skillet, stir in broth, mustard and chopped sage.
- Heat to boiling; reduce heat to low and simmer 5 minutes.
- In small bowl stir together orange juice and cornstarch; add to skillet and heat to boiling, stirring until mixture thickens.
- Remove platter from oven.
- Spoon some sauce onto serving platter around chops; serve remaining sauce alongside.
- Garnish platter with sage leaves.
Nutrient analysis per serving: 255 calories, 24.4 g protein, 13.8 g carbohydrates, 11.1 g fat, 4.3 g saturated fat, 74 mg cholesterol, 432 mg sodium, 39% calories from fat, 22% calories from carbohydrates
