1 cup pear nectar or white grape juice 1/2 cup coarsely chopped onion 1 teaspoon instant chicken bouillon granules 1/2 teaspoon pumpkin pie spice 2 medium pears, cored and sliced 4 pork loins chops, cut 1/2 ich think and trimmed of separable fat ( about 1 1/4 pounds total) 1) in a medium saucepan combine pear nectar or white grape juice, onion, bouillon granules, and pumpkin pie spice. Bring to boiling. Add pear sliced. Return to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until crisp-tender. 2) Using a slotted spoon, remove pear slices and onion from the saucepan. Keep warm. 3) Gently boil juice mixture in saucepan, uncovered for 3 to 5 minutes or until reduced to 1/2 cup. 4) Meanwhile place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 4 minutes. Brush with some of the juice mixture. Turn and broil 4 to 6 minutes more or untile pork is done. brush again with some of the juice mixture. 5) To serve, place chops on a serving platter top with pear and onion mixture. Drizzle with any remaining juice mixture makes 4 servings
Nutrition facts per serving 223 calories, 8 g total fat 3 g saturated fat 48 mg cholesterol 256 mg sodium 24 g carbohydrate 3 g fiber 15 g protein
