Monday, January 5, 2009

Pear Pork Chops (With Cranberries)

1/4 cup all-purpose flour
1 Tbsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
4 boneless pork loin chops (1/2 in. thick and 5 oz. each)
2 Tbsp. olive oil
1 medium pear, cut into wedges
Handful of cranberries (optional)
*In large, resealable ziploc bag, combine the flour, thyme, salt, and pepper. Add pork and shake to coat.
*In a large skillet, cook chops in oil over medium heat for 6-8 mins on each side, or until meat juices run clear. In the same skillet, saute pear until tender and serve with pork. (I experimented and added cranberries to the skillet with the pear slices. Cook them until the skin "pops" open. They added a great flavor and made the dish look so pretty!)
*This is SUPER easy. Great with steamed veggies and potatoes or rice. YIELD: 4 servings (2 for us; they were so good we finished them all!)