Rosemary-Crusted Pork Chops with Pears

Southern Living
Make a pork chop recipe that's sure to please your group. Rosemary and garlic provide a flavorful coating for the chops while a white wine (or apple juice) reduction enhances the fresh taste of the pears.
6 servings


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1 tablespoon finely chopped fresh or dried rosemary
2 garlic cloves, pressed
2 teaspoons pepper
1 teaspoon salt
All Natural PAM Olive Oil Flavor Cooking Spray
1 large purple onion, cut into eighths
6 boneless pork loin chops
1/2 cup dry white wine or apple juice
3 pears, peeled and quartered
2 tablespoons light brown sugar


Stir together first 4 ingredients, and set aside.

Spray a large skillet with cooking spray for 3 seconds; heat over medium-high heat. Add onion, and sauté 10 minutes or until lightly browned. Remove from pan.

Spray pork chops on both sides with cooking spray for 2 seconds, and press firmly with rosemary mixture. Spray each pork chop on both sides with cooking spray 1 additional second, and place in skillet.

Cook chops over medium-high heat 6 minutes on each side. Add wine; cook, covered, 10 minutes. Remove pork chops, reserving drippings in pan.

Add onion, pear, and brown sugar to skillet; cook, stirring occasionally, 10 minutes. Serve over pork chops.

Created date

February 2004