Pork Pear Casserole Recipes

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PORK CHOPS WITH SLICED PEARS



Pork Chops with Sliced Pears image

Pear slices make a satisfying alternative to apples in this down-home pork chop dish. Dress up the easy entree even further by adding a hint of brown sugar for sweetness. -Kathy Stooksbury, Aiken, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 5

1 can (15 ounces) pear halves
6 bone-in pork chops (3/4 inch thick)
3 tablespoons butter
1/3 cup packed brown sugar
1 teaspoon prepared mustard

Steps:

  • Drain pears, reserving the juice; cut pears into slices and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 138mg sodium, Carbohydrate 26g carbohydrate (23g sugars, Fiber 1g fiber), Protein 36g protein.

PORK CHOPS WITH PEARS



Pork Chops With Pears image

One of our favorite ways to enjoy pork chops. This produces a really delicious end result -- we hope you enjoy it!

Provided by Pianolady

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 pork chops or 4 pork steaks
1 tablespoon oil or 1 tablespoon shortening
fresh ground pepper, to taste
freshly ground salt, to taste
8 pear halves in natural juice (well drained if canned)
2 tablespoons orange juice
1/4 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/4 cup dry sherry or 1/4 cup orange juice
1 tablespoon butter
1 teaspoon cornstarch
1 tablespoon cold water

Steps:

  • In a large frying pan, brown the pork chops in hot oil; drain.
  • Transfer the pork chops to a shallow baking pan and season with salt and pepper.
  • Arrange the pear halves around the chops.
  • Drizzle orange juice over all.
  • Sprinkle with brown sugar and cinnamon.
  • Pour sherry over all.
  • Place butter in the hollow of pears.
  • Cover and bake at 350°F for 20 minutes.
  • Uncover and continue baking for 20 minutes, until meat is tender.
  • Place the pears and pork chops on a platter.
  • Dissolve cornstarch in water, stir into sauce mixture and cook until thickened.
  • Pour over pork chops and pears.
  • Enjoy!

Nutrition Facts : Calories 475.8, Fat 20.6, SaturatedFat 7.2, Cholesterol 82.7, Sodium 103, Carbohydrate 36.6, Fiber 2.5, Sugar 29.2, Protein 23.2

PORK CASSEROLE RECIPE



Pork Casserole Recipe image

Perfect for the oven or slow cooker, this Pork Casserole recipe is cooked in a Mediterranean style tomato sauce, for a healthy, comfort food dinner.

Provided by Sarah Barnes

Categories     Main Course

Time 2h10m

Number Of Ingredients 14

1.5 kg Pork shoulder (in cubes)
1 tbsp Ground cumin
1 tbsp Ground coriander
1 tsp Ground cinnamon
1 tbsp Olive oil
3 cloves Garlic (Peeled and crushed)
3 Leeks (Sliced)
800 g Tinned chopped tomatoes (2 tins)
300 ml Red wine
50 g Tin of anchovies (Drained and chopped)
Zest of 2 lemons (See note above)
90 g Black olives (Drained)
25 g Fresh Oregano (Leaves only, chopped)
Sea salt and black pepper

Steps:

  • Pre-heat your oven to 160C.
  • Put your pork cubes into a big freezer bag or bowl, with the cumin, coriander and cinnamon and toss well until they are evenly covered.
  • Heat a little oil in a oven-proof pan and brown the pork in batches. Don't over crowd the pan.
  • Add the garlic and leeks for a couple of minutes, add the pork back in, the tomatoes, wine, anchovies, lemon zest, olives, the oregano and salt and pepper.
  • Put the lid on the pan and pop in the oven for about 2 hours. Stir occasionally, you want the pork to be meltingly soft and tender, and the sauce to be thick but not dry. If the sauce is drying out at any point, add a dash of water.
  • Serve topped with more fresh oregano if you fancy.

Nutrition Facts : Calories 490 kcal, Carbohydrate 19 g, Protein 61 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 155 mg, Sodium 566 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

PORK WITH PEARS



Pork with pears image

A simple yet stunning recipe that combines well known flavours to create an exquisite dish

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 20m

Number Of Ingredients 6

1 tbsp sunflower oil
2 red onions , roots trimmed and cut into eighths
2 large pears , quartered and cored (leave the skin on)
few sprigs rosemary , leaves roughly chopped
4 pork steaks, about 175g/6oz each, trimmed of excess fat
50g blue cheese , cubed

Steps:

  • Heat the oil in a roasting tin on the hob (use 2 rings), then add the onions, pears, most of the rosemary and seasoning. Fry for 5 mins or until just starting to caramelise.
  • Heat grill to high. Season the pork, then arrange among the veg and fry for 5 mins, turning halfway until golden and cooked through. Scatter with the remaining rosemary and the cheese, grill until the cheese starts to melt, then serve.

Nutrition Facts : Calories 334 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 0.68 milligram of sodium

CREAMY PORK & PEAR CASSOULET



Creamy pork & pear cassoulet image

Pork loin and pear slices in a cider and double cream sauce make for a wonderful autumnal dinner for four

Provided by Katie Marshall

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10

2 tbsp vegetable oil
400g pork loin steak, cut into strips
2 medium onions, sliced
2 garlic cloves, crushed
small pack sage leaves, chopped
2 tbsp plain flour
500ml bottle apple or pear cider
2 medium pears, cored and each cut into 8 slices
100ml double cream
crusty bread, to serve

Steps:

  • Heat half the oil in a medium saucepan or flameproof casserole over a high heat. Season the pork and fry for 3-4 mins, then transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Soften for 8 mins, then add the garlic and fry for another 2 mins.
  • Add the sage and flour, stir and cook for 1 min. Increase the heat, then pour in the cider and bubble for 4 mins. Return the pork and juices to the pan, season, then reduce to a simmer and cover. Cook for 10 mins.
  • Add the pear slices, stir and cook for another 10 mins. Stir through the cream, season, then divide between bowls and serve with crusty bread.

Nutrition Facts : Calories 459 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.1 milligram of sodium

BRITISH PORK AND CIDER CASSEROLE RECIPE



British Pork and Cider Casserole Recipe image

Always a winning combination, this recipe for British pork and cider makes a hearty and a tasty casserole dish that is perfect for lunch or supper.

Provided by Elaine Lemm

Categories     Dinner     Entree

Time 2h40m

Yield 6

Number Of Ingredients 13

2 ounces/55 g butter
42 ounces/1.2k g pork shoulder (cut into large cubes)
7 ounces/200 g bacon (thick-cut, roughly chopped)
1 onion (roughly chopped)
2 celery ribs (roughly chopped)
12 shallots (peeled and left whole)
12 ounces/350 ml dry cider (use apple juice for a non-alcoholic version)
12 ounces/350 ml chicken stock
2 tablespoons cornstarch
2 tablespoons water
3 tablespoons wholegrain mustard
3 tablespoons French tarragon leaves (chopped)
4 ounces/125 ml creme fraiche (or sour cream if not available)

Steps:

  • Heat the oven to 325 F / 170 C / Gas 3.
  • Heat a large flameproof casserole over medium heat. Add half of the butter and heat to foaming. Add half of the cubed pork and fry for 10 minutes until golden and brown, stirring from time to time. Take care not to burn. Remove the cooked pork and repeat with the remaining butter and pork.
  • Heat a frying pan until hot and dry fry the bacon until crisp. Remove and set aside. Fry the onion, celery, and shallots in the same pan until slightly soft.
  • Place all the vegetables, bacon, and pork in the casserole. Add the cider and stock, bring to a gentle simmer on the stovetop then cover with a tight-fitting lid and place in the heated oven. Cook for 2 hours or until the pork is tender. Check from time to time to make sure the liquid hasn't dried out. When cooked, remove from the oven.
  • Mix the cornstarch with the water to form a thick paste. Add the paste plus the mustard, tarragon, and crème fraîche to the casserole dish and stir thoroughly.
  • Gently cook on the stovetop until the sauce has thickened slightly. Serve. Note: This casserole is flavored with tarragon, a lovely combination with pork, but use the softly flavored French tarragon variety or the dish will be overpowered. You can substitute the tarragon with your favorite herb although, if using stronger herbs, you might want to reduce the quantity, especially if it's sage or rosemary, as these also would overpower the dish.

Nutrition Facts : Calories 1022 kcal, Carbohydrate 26 g, Cholesterol 259 mg, Fiber 4 g, Protein 62 g, SaturatedFat 30 g, Sodium 923 mg, Sugar 13 g, Fat 71 g, ServingSize 6 servings, UnsaturatedFat 0 g

PORK PEAR CASSEROLE



Pork Pear Casserole image

Make and share this Pork Pear Casserole recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Lunch/Snacks

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 18

1 1/2 lbs lean pork, cut into 1 inch cubes
3 tablespoons salad oil
2 cups water
1/4 cup vinegar
2 tablespoons soy sauce
2 tablespoons tiger sauce
1 clove garlic
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 green pepper
1 red onion
1 stalk celery
1 (4 ounce) can water chestnuts
3 tablespoons cornstarch
1/3 cup sugar
1/3 cup lemon juice
2 -3 fresh bartlett pears
2 cups hot cooked or steamed rice

Steps:

  • Heat oil in large skillet till very hot.
  • Add pork, a little at a time and saute till golden brown.
  • Stir in water, vinegar, soy sauce, garlic, tiger sauce, salt and pepper; cover and simmer 30-40 minutes till meat is tender.
  • Discard garlic.
  • Meanwhile, slice green pepper into 1 1/2 inch strips, slice onion lengthwise.
  • Cut celery diagonally into 1/2 inch slices, slice chestnuts (thin).
  • Blend cornstarch, sugar and lemon juice, stir into skillet.
  • Heat, stirring constantly, till mixture is thickened and clear.
  • Add green pepper, onion, celery and chestnuts to skillet, cover and simmer 10 minutes.
  • Just before serving, halve and core pears, slice lengthwise and fold into pork mixture.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 440.1, Fat 10.3, SaturatedFat 2.5, Cholesterol 50.2, Sodium 741.9, Carbohydrate 63, Fiber 3.1, Sugar 14.5, Protein 22.6

GERMAN PORK AND PEAR CASSEROLE



German Pork And Pear Casserole image

my grandmother used to have a german friend and she gave the recipe to her it is very good

Provided by Patsy Fowler @hellchell1

Categories     Pork

Number Of Ingredients 8

1 1/2 pound(s) lean pork roast
1 1/2 pound(s) firm pears, peeled, cored and halved
1 1/2 pound(s) potatoes, peeled and sliced
2 cup(s) low sodium chicken stock
1 teaspoon(s) caraway seeds
2 tablespoon(s) light oil
- salt, to taste
- black pepper freshly ground

Steps:

  • rub salt all over the joint of pork.
  • heat the oil in a heavy casserole dish. brown the meat on all sides.
  • arrange the pears around the roast in the casserole dish and then arrange the potatoes on top of the pears. sprinkle the caraway seeds over, season with salt and pepper and pour over the chicken stock.
  • bring to a boil, then reduce the heat and simmer for at least 1-1/2 hours. remove the meat, pears and potatoes and reduce the sauce until slightly thickened.

PORK STEW WITH PEARS AND THYME



Pork Stew with Pears and Thyme image

My friend gave me this recipe years ago. I had never tried the pork/pear combination before. Well,I found that I couldn't eat just one bowl. The flavor of the pears/vanilla and herbs is such a great compliment to pork. something different and unexpected. This stew also reheats beautifully. A wonderful winter/spring dish. Serve by...

Provided by Allison Hazell

Categories     Other Soups

Time 2h30m

Number Of Ingredients 13

5 lb boneless pork shoulder cut into large chunks
1/4 c olive oil
2 onions sliced
2 clove minced garlic
2 c white wine
2 c chicken broth
4 pears- bosc or bartlett peeled, seeded, diced to 1/2 inches cubes
1 small bunch fresh thyme
4 bay leaves
1/2 vanilla bean split lengthwise
3 Tbsp chopped tfresh hyme
1/2 c chopped fresh parsley
1 Tbsp fresh lemon

Steps:

  • 1. Sprinkle pork with salt and pepper on all sides.Heat large heavy pot (8qt) over medium high heat x a few minutes, then add olive oil
  • 2. Lower in pork pieces and cook 3 minutes on a side (till deep caramel in color). Do not try to cram more than one layer, will likely need to do a few batches.Turn heat to medium-low and pour off most of fat (leave thin layer).
  • 3. Add in onions and garlic. Cook till softened. Add in broth and wine and scrape bottom of pan with wooden spoon to get up all the caramelized bits
  • 4. Add pears, then add back in pork. Tie thyme together with bay leaves and vanilla bean using kitchen twine and nestle between pieces of pork. Cover and cook at a gentle simmer over very low heat until meat is tender, about 2 hours.
  • 5. Take out pork and cover loosely. Discard herbs. Add chopped thyme to pot, increase the heat, and boil off liquid until thick enough to coat a spoon (5-10 minutes). Add in parsley and lemon and adjust to taste. Return pork to pan and serve.

EASY PORK AND NOODLE BAKE



Easy Pork and Noodle Bake image

Our pork and noodle casserole is made with pork loin, noodles, peas, mushrooms, celery, onion, cream of mushroom soup, pimiento, and cheddar cheese.

Provided by Diana Rattray

Categories     Entree     Dinner     Pasta

Time 1h55m

Yield 6

Number Of Ingredients 16

4 to 5 cups diced pork loin (or other lean pork)
2 tablespoons extra-virgin olive oil
1/2 cup onion (chopped)
1 cup celery (thinly sliced)
1 teaspoon salt
1/2 teaspoon dried leaf thyme (crumbled)
1/4 teaspoon ground black pepper
1 (10 3/4 ounces) can condensed cream of mushroom soup
1 cup water
6 ounces (about 3 cups) uncooked wide noodles
1 cup frozen peas (thawed)
1 (4-ounce) can sliced mushrooms
1 (2-ounce) jar chopped pimientos (drained)
1/2 cup grated cheddar cheese
1 cup soft fresh breadcrumbs
2 tablespoons butter (melted)

Steps:

  • Gather the ingredients.
  • Heat the oven to 375 F. Butter a 2 1/2- to 3-quart baking dish.
  • In a large skillet or sauté pan over medium heat, brown the diced pork in the olive oil.
  • Add the chopped onion and sliced celery and sauté for about 3 minutes longer.
  • Add salt, thyme, pepper, condensed mushroom soup, and water. Cover, reduce the heat to low, and simmer the mixture for 1 hour.
  • Meanwhile, just before the pork mixture is finished cooking, prepare the noodles. Cook the noodles in boiling salted water following the package directions.
  • Drain in a colander and rinse briefly with hot water.
  • Add the cooked noodles, peas, mushrooms, pimiento, and shredded cheese to the pork mixture.
  • Transfer the mixture to a lightly buttered large shallow baking dish.
  • Combine the soft breadcrumbs with the melted butter and sprinkle over the top of the noodle mixture.
  • Put the casserole in the preheated oven and bake for 30 minutes.

Nutrition Facts : Calories 727 kcal, Carbohydrate 46 g, Cholesterol 173 mg, Fiber 4 g, Protein 62 g, SaturatedFat 11 g, Sodium 903 mg, Sugar 7 g, Fat 32 g, ServingSize 6 servings, UnsaturatedFat 0 g

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