Pork Chops With Pears And Rosemary

• 2 teaspoons butter
• 3 (5 ounce) pears, thinly sliced
• 1 teaspoon sugar
• 4 (1/4 lb) boneless pork chop (1/4 inch thick)
• 1/4 teaspoon pepper
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon dried rosemary

1. In a large nonstick skillet, melt butter over medium heat. Add pears and sprinkle with sugar.
2. Cook and gently stir until pears have softened, about 2-3 minutes. Place pears on a serving platter and keep warm.
3. Sprinkle chops with pepper. Heat skillet over medium heat. Add chops.
4. Brown 5-7 minutes per side, or until pork is tender. Place on platter with pears.
5. Place cornstarch in skillet. Gradually add chicken broth until cornstarch is dissolved.
6. Add vinegar and rosemary. Cook and stir over medium heat until sauce thickens and bubbles, about 2 minutes.
7. Spoon some sauce over pork and pears. Serve the rest in a gravy boat at the table.

butter, sugar, boneless pork chop, pepper, cornstarch, chicken broth, balsamic vinegar, rosemary

Taken from www.food.com/recipe/pork-chops-with-pears-and-rosemary-342455 (may not work)