Source: dLife

Curried pork chops served with a spiced pear sauce.

Servings

1 Cooking Spray, soybean oil, with butter flavor, 1/3 sec spray
4 whole loin lean pork chops , cut 1-inch thick (bone-in, about 5 ounces each)
2 large pears , peeled, cored, and diced (Bartlett, or Anjou pears, 5 1/2 ounces each)
3 tbsp seedless raisins
2 cup low fat unsalted chicken broth
0.25 tsp salt (optional)
1 pinch black pepper , freshly ground
1 cup fresh chopped onion
2 medium garlic cloves , minced
1 tbsp curry powder (or more, to taste)
1 tbsp Flour, all purpose, unbleached, enriched

1 Preheat oven to 375 degrees F. Lightly mist a 9 x 9 inch glass baking dish with cooking spray.
2 Remove visible fat from chops.
3 Lightly coat a heavy nonstick skillet with cooking spray. Place over medium high heat, add the chops and brown, turning once, for 3 minutes per side. Transfer chops to the prepped baking dish.
4 Meanwhile in a small bowl, mix pears, raisins, chicken broth, salt (if using), and pepper. Set aside.
5 In same skillet, saute onion and garlic over medium heat, stirring often, until onion is tender, about 4 minutes. Sprinkle with curry powder and flour.
6 Gradually stir in pear broth mixture. Cook, stirring, for 3 minutes, loosening any browned bits from bottom of skillet. Spoon pear mixture over chops.
7 Cover and bake for 20 minutes. Uncover and continue to bake for another 15 minutes, until the chops have cooked through.

This spicy Indian dish goes well with brown rice and a cucumber-yogurt salad.