Pork Chops with Spiced Pear Sauce

This impressive dish leaves you with plenty of time to spend with your guest. Serve with twice baked potatoes and broccoli spears.

6 boneless pork chops, 3/4-inch thick
1 can (16-ounce) pear halves
1/2 cup raisins
1/2 cup dry sherry
1/4 cup orange marmalade
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/4 cup cold water
2 tablespoons cornstarch

Drain pears, reserving 3/4 cup syrup. In a small bowl stir together pear syrup, raisins, sherry, orange marmalade, nutmeg, salt, ginger and pepper; set aside.

In a large skillet heat oil over medium-high heat. Brown chops on each side; add pears and sherry mixture to skillet. Cover tightly; cook over low heat for 5-6 minutes, until chops are just done. Remove chops and pears to serving platter; keep warm.

In a small bowl combine cold water and cornstarch; stir into mixture in skillet. Cook over medium heat, stirring constantly, until sauce thickens. Spoon sauce over chops and pears.

Serves 6
Source: National Pork Board