Main dishes

Pork Loin in Pear-Dijon Sauce

photo by:

kraft

Tender, browned pork loin chops are served with a sauce made from canned pears, mustard and port wine for an easy, yet elegant, entrée.

time

prep:

5 min

total:

35 min

servings

total:

6 servings

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what you need

1/4

cup flour

1/4

tsp. salt

1/4

tsp. ground black pepper

boneless loin pork chops (4 oz. each), pounded 1/2-inch thick

Tbsp. olive oil

1/2

cup port wine

can (16 oz.) pear slices, drained

1/3

cup GREY POUPON Dijon Mustard

Make It

MIX flour, salt and pepper in shallow dish. Add chops; turn to evenly coat both sides with the flour mixture.

HEAT oil in large skillet on medium heat. Add chops; cook 5 to 8 min. on each side or until cooked through. Remove chops from skillet, reserving drippings in skillet; cover chops to keep warm.

ADD wine to skillet. Bring to boil, stirring frequently to loosen browned bits from bottom of skillet. Add pears and mustard; return to boil. Reduce heat to medium-low; simmer 5 min. or until thickened. Spoon over chops.

Kraft Kitchens Tips

Note

When pounding pork chops, place them in a freezer resealable bag. The bag prevents juices from splattering and keeps the pounding tool clean.

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a cook

posted:5/2/2012

I used merlot instead of port wine. Everyone loved the flavor. Plus, I tried fresh pears, they worked great! Awesome! Family loved it!

mel_vu

posted:8/28/2010

It was good, but not great. The wine was a little too much, and it needed a little something else to make it great. Really easy and fast.

JAQMATH

posted:1/28/2009

This recipe is excellent, I have made it several times for dinner groups and everyone always loves it. I substitute the pear juice for the white wine and it seems to work just fine. It's quicker and cheaper that way. I can't wait to make this recipe again and again!

jroeder

posted:1/16/2008

My husband absolutely loved this recipe and said he wanted it again! I made a few substitutes though. Instead of wine, I used the pear juice from the can. I added a little flour and cornstarch to thicken the sauce. It turned out great!

jodi jamieson

posted:7/11/2007

THIS DISH HAS AWONDERFUL MEDLEY OF FLAVORS! I SERVED IT TO FAMILY AND FRIENDS AT A DINNER PARTY AND EVERYONE LOVED IT ! (EVEN THE CHILDREN!)

a cook

posted:6/24/2007

I'm not a big dijon mustard fan, but the combo of flavors with the pears gave it a great taste. Easy enough for a novice cook like me...I'll make it again!

amorrisett

posted:10/15/2006

This was very good. It was easy and something different than I usually make with pork loin.

a cook

posted:7/9/2006

I used this recipe mostly for inspiration. I had pork loin roasts and wanted something besides my usual teriyaki or lemon pepper. I didn't have any port on hand. I ended up simmering together: pear juice from 2 cans of sliced pears with nutmeg and paprika. I added the pear slices, poured over the roasts and roasted at 400F for about 1.5 hrs. It turned out great!

a cook

posted:10/19/2002

Delicious. Easy and quick to prepare. Excellent for family or a dinner party with friends. A tasty mix of flavors and textures.

a cook

posted:10/19/2002

Good comments, can't wait to try.