Pear Pork Chops With Rice

• 2 cans (15 ounces each) pear halves in extra-light syrup
• 1 cup packed brown sugar
• 1/4 cup butter, cubed
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 6 boneless pork loin chops (3/4 inch thick and 5 ounces each)
• 2 cups uncooked instant rice
• 3 tablespoons cornstarch
• 1/4 cup cold water

1. Drain pears, reserving syrup; set pears aside. In a large microwave-safe bowl, combine the brown sugar, butter, cloves, cinnamon and reserved syrup. Microwave, uncovered, on high for 2-3 minutes, stirring every minute, or until butter is melted and sugar is dissolved.
2. Place pork chops in a greased 11x7-in. baking dish. Place a pear half over each chop; top with pear syrup mixture. Cover and bake at 350u0b0 for 40-50 minutes or until pork is tender.
3. Cook rice according to package directions. Remove pork and pears; keep warm. Pour pan juices into a small saucepan; bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into juices. Return to a boil; cook 1-2 minutes longer or until thickened. Serve with pork, pears and rice.

pear, brown sugar, butter, ground cloves, ground cinnamon, pork loin chops, rice, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/pear-pork-chops-with-rice/ (may not work)