• Curried Pork Chops With Pears

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    • refrigerated butter-flavored cooking spray
    • 4 x loin pork chops with bone, cut 1 inch (2.5 cm) thick, about 5 ounces each
    • 2 x hard-ripe Bosc, Bartlett, or possibly Anjou pears, peeled, cored, and diced
    • 3 Tbsp. dark raisins
    • 2 c. (480 ml) fat-free, no salt added canned chicken broth
    • 1/4 tsp (0.6 ml) salt (optional) freshly grnd pepper to taste
    • 1 c. (160 g) minced onion
    • 2 x cloves garlic, chopped
    • 2 Tbsp. (6 to 12 g) good-quality curry pwdr or possibly to taste
    • 1 Tbsp. (9 g) unbleached all-purpose flour


    1. You can control the heat of this delightful Indian dish by the quality and amount of curry pwdr. Personally, we like our Indian food warm and spicy so we buy a high-quality curry pwdr from a nearby Indian market. Serve this flavorful dish with steamed basmati rice and a cooling raita made from nonfat plain yogurt, shredded cucumber, and lots of dry mint.
    2. Preheat oven to 375 F (190 C), Gas Mark 5. Lightly coat a 9 x 9 inch (22.5 x 22.5 cm) glass baking dish with cooking spray.
    3. Trim visible fat from chops. Lightly coat a heavy nonstick skillet with cooking spray. Place over medium-high heat; add in the chops and brown chops, turning once, for 3 min per side. Transfer chops to prepared baking dish.
    4. Meanwhile in a small bowl, combine pears, raisins, chicken broth, salt (if using), and pepper. Set aside.
    5. In same skillet, saute/fry onion and garlic over medium heat, stirring often, till onion is limp, about 4 min. Sprinkle with curry pwdr and flour.
    6. Gradually stir in pear-broth mix. Cook, stirring, for 3 min, loosening any browned bits from bottom of skillet. Spoon pear mix over chops.
    7. Cover and bake for 20 min. Uncover and continue to bake for another 15 min, till chops are cooked through (no pink inside when tested with the tip of a knife).

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