Pork, Pear & Onions Recipe
Summary
Cooking Time1 Hr 30 MinDifficulty LevelMedium
Ingredients
| 4 (6 to 8 ounce) pork loin chops cut 1 to 1 1/2 inches thick | ||
| Pear | 1 Large, thinly sliced | |
| Onion | 1 Medium, thinly sliced | |
| 2 teaspoons Lemon Vinegar | ||
| 1 teaspoon savory seasonings Meat Blend | ||
| 1 teaspoon savory seasonings Garden Blend | ||
| 1 tablespoon Herb Oil | ||
| Ginger ale | 1/2 Cup (16 tbs) | |
Directions
Lightly pound chops with meat mallet.
Cut a pocket horizontally through center of each chop to the bone.
Divide pear and onion slices into fourths; evenly stuff pocket of each chop; sprinkle on Meat Blend and Garden Blend.
Heat oil in large frying pan over medium high heat.
Add pork, brown on both sides.
Preheat oven to 350°.
Arrange chops in 2 quart casserole dish; add ginger ale.
Cover; bake 75 to 90 minutes or until tender and internal temperature reaches 170° on meat thermometer.
Cut a pocket horizontally through center of each chop to the bone.
Divide pear and onion slices into fourths; evenly stuff pocket of each chop; sprinkle on Meat Blend and Garden Blend.
Heat oil in large frying pan over medium high heat.
Add pork, brown on both sides.
Preheat oven to 350°.
Arrange chops in 2 quart casserole dish; add ginger ale.
Cover; bake 75 to 90 minutes or until tender and internal temperature reaches 170° on meat thermometer.
Chef
