Recipe
Author
Hy-Vee Weekly Ad
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Description
This recipes works best with ripe pears. To speed up the ripening process, place pears in a paper bag with a ripe banana or apple. Both of these fruits give off ethylene gas, which speeds up the ripening process.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Blue Ribbon center cut pork chops | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee ground black pepper, to taste | ||
| 1 ½ tsp. Hy-Vee Select olive oil | ||
| 2 pears, ripe but firm; cored and sliced | ||
| ½ c. Hy-Vee Select balsamic vinegar | ||
| 1 tbsp. Hy-Vee brown sugar, packed | ||
| 1 sprig fresh rosemary |
Things To Grab
- Charcoal or gas grill
- Meat thermometer
- Large skillet
Directions
- Heat grill to medium heat. Season pork chops with salt and pepper. Grill the pork chops until internal temperature reaches 145 degrees, turning once. Remove from grill and keep warm.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the pears and cook until softened and slightly browned.
- Reduce the heat. Stir in balsamic vinegar, brown sugar and rosemary. Simmer until thickened and sauce coats the back of a spoon. Discard rosemary, remove from heat and serve over pork chops.
Nutrition facts
Servings
230 Calories per serving
1 pork chop
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 60mg
- Sodium: 340mg
- Total Carbohydrates: 22g
- Protein: 23g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 6%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
From the week of July 15, 2015.