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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This hearty dish nicely pairs sweet and savory flavors. Notes Lori Jameson of Chattaroy, Washington, It's different, colorful, and I can make the entire meal in the time it takes to cook the rice. Ingredients:
1 cup water |
2 tablespoons raisins |
3/4 teaspoon salt, divided |
1/2 cup uncooked long grain rice |
2 bone-in pork rib chops (3/4-inch thick and 7 ounces each) |
1/8 teaspoon pepper |
1-1/2 teaspoons canola oil |
1 can (8-1/2 ounces) sliced pears |
1 tablespoon cornstarch |
1 tablespoon soy sauce |
1/4 to 1/2 teaspoon dried thyme |
1 medium sweet red pepper, cut into 3/4-inch pieces |
1 small onion, cut into 3/4-inch pieces |
1 garlic clove, minced |
Directions:
1. In a small saucepan, bring the water, raisins and 1/4 teaspoon salt to a boil. Stir in rice. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender.
2. Meanwhile, sprinkle pork chops with pepper and remaining salt. In a large skillet, brown chops on both sides in oil over medium-high heat. Remove and keep warm.
3. Drain pears, reserving juice; set pears aside. Add enough water to juice to measure 1 cup. Combine cornstarch, pear juice, soy sauce and thyme until blended; set aside.
4. In the drippings in the skillet, saute red pepper, onion and garlic for 2-3 minutes or until crisp-tender. Stir in pear juice mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
5. Return chops to skillet. Cook for 4 minutes. Add pears; cook 2 minutes longer or until pork is tender and pears are heated through. Serve with rice. Yield: 2 servings.
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