Pork, Pear & Onions
|Pork loin chops||32 Ounce, cut 1 1/2 inches thick (4 Pieces, 8 Ounce Each)|
|Pear||1 Large, peeled cored thinly sliced|
|Onion||1 Medium, thinly sliced|
|Lemon vinegar||2 Teaspoon|
|Savory seasonings meat blend||1 Teaspoon|
|Savory seasonings garden blend||1 Teaspoon|
|Herb oil||1 Tablespoon|
|Ginger ale||1⁄2 Cup (8 tbs)|
Lightly pound chops with meat mallet.
Cut a pocket horizontally through center of each chop to the bone.
Divide pear and onion slices into fourths; evenly stuff pocket of each chop; sprinkle on Meat Blend and Garden Blend.
Heat oil in large frying pan over medium high heat.
Add pork, brown on both sides.
Preheat oven to 350°.
Arrange chops in 2 quart casserole dish; add ginger ale.
Cover; bake 75 to 90 minutes or until tender and internal temperature reaches 170° on meat thermometer.