Easter Round-Up Part Four

 

Part Four Main Entree and a Sweet Treat

• Pork Chops with Maple Pear Sauce
• Broccoli Mash (recipe previously posted 3-29-21)
• Caprese Green Bean Salad (recipe previously posted 3-29-21)
• Meyer Lemon Cream

Grilled or Skillet Pork Chops with Maple and Pear Cinnamon Sauce

Cook's Notes: Enjoy an elegant meal that's company worthy. Pork Chops with a Maple and Pear Cinnamon Sauce, Caprese Green Bean Salad and Broccoli Mash will have your guests wanting seconds.
Juicy pears and maple syrup scented with rosemary, thyme and cinnamon elevate ordinary pork chops to a new level. Follow skillet directions below or grill the pork chops and baste with maple and pear cinnamon sauce. Recipe adapted from Midwest Living. Sauce is enough for 3 pork loin chops.

Ingredients:

• 3 boneless pork loin chops, cut 3/4 inch thick (about 1 pound)
• Salt and pepper to taste
• 1 tablespoon olive oil
• ¾ cup sweet onions, cut in strips
• 1 tablespoon butter
• 3 tablespoons pure maple syrup
• 3 tablespoons peach or apricot preserves
• ¼ teaspoon each rosemary, thyme and cinnamon
• 2-3 large Bartlett pears, cored, skins removed, cut into 2 inch pieces

Directions;

• Trim fat from pork. Sprinkle chops with salt and pepper. In a 10-inch skillet, heat oil over medium-high heat. Cook chops with onions for 6 minutes or until chops are done (internal 145 degrees) and juices run clear, turning once.
• Remove chops from skillet, leave onions in skillet, cover to keep warm and set aside.
• If grilling cook pork chops to internal 145 degrees with diced onions.
• For sauce: In same skillet, melt butter over medium heat. Stir in maple syrup, peach or apricot preserves and spices. Add pears and cook covered 3 minutes on a medium low heat. Uncover and cook 1 minute more or until pears are tender and heated through, Spoon sauce over chops. 

Meyer Lemon Cream 

https://sockfairies.blogspot.com/2018/04/meyers-lemon-cream_4.html