Pork Chops and Pears
From the cookbook Barbecue, Biscuits, & Beans by Bill Cauble and Cliff Teinert.
1/2 cup milk or cream
1/2 cup dry white wine
1/2 cup water
Mix ingredients together and set aside.
4 pork chops, cut 3/4 inch thick
1 cup milk
coarsely ground black pepper to taste
salt to taste
1 tablespoon Cholula brand hot sauce, or to taste
1/2 cup olive oil
1/2 cup whole wheat flour
1/4 cup wheat germ
1 cup chopped onion
1 fresh jalapeño or serrano chile, chopped
2 cloves garlic
1 tablespoon flour
milk-and-wine mixture (see previous recipe)
2 large pears, sliced into rounds about 1/2 inch thick
Soak pork chops in 1 cup milk for 15 minutes. Then season with salt, pepper, and hot sauce. Heat olive oil in a large skillet over medium-high heat. Meanwhile, mix together the flour and wheat germ and dredge the pork chops in the mixture. Brown and remove from skillet.
Add onions and peppers to skillet and sauté, adding a little more oil if needed. Then add garlic, 1 tablespoon flour, and brown. Gradually add the milk-and-wine mixture, stirring continually.
Return pork chops to skillet, cover, and simmer for 30 minutes, uncovered. Add sliced pears 10 minutes before serving. To serve, arrange pork chops on a plate with vegetables placed around them and slices of pear on top. The dish goes well with brown rice. Serves 4.