Pork Chop and Pears


Excerpted From BBB, Biscuits & Beans by Bill Cauble and Cliff Teinart — Bright Sky Press

Any fruit complements pork. This is a pleasant variation.

Year Round
  • Prep Time:
    25 mins
  • Cook Time:
    35 mins
  • Ready In:
    10 mins


  • 4 pork chops, 3/4 inch thick 
  • 1 cup milk 
  • Coarsely ground black pepper, to taste 
  • Salt, to taste 
  • Cholula hot sauce, to taste 
  • 1/2 cup olive oil
  • 1/2 cup whole wheat flour
  • 1/2 cup wheat germ
  • 1 cup chopped onion
  • 1 fresh jalapeno or Serrano pepper, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon flour
  • 2 large pears, sliced rounds 
  • Sauce—1/2 cup milk, 1/2 cup white wine, 1/2 cup water

Preparation Directions

  1. Soak pork chops in 1 cup of milk for 15 minutes. Season chops with salt, pepper and hot sauce.
  2. Heat olive oil in a 12" cast iron skillet. Combine wheat flour and germ; coat chops in flour mixture. Brown chops and remove from skillet.
  3. Add onions and peppers to skillet and sauté. Add a little more oil if needed. Add garlic, 1 tablespoon flour and brown. 
  4. Gradually add sauce mixture, stirring as it thickens. Place pork chops back in skillet, cover and simmer for 30 minutes. 
  5. Add sliced pears 10 minutes before serving. Serve over steaming hot brown rice.

Suggested Cookware