Pear-Fect Pork Supper

• 1 cup water
• 2 tablespoons raisins
• 3/4 teaspoon salt, divided
• 1/2 cup uncooked long grain rice
• 2 bone-in pork rib chops (3/4-inch thick and 7 ounces each)
• 1/8 teaspoon pepper
• 1-1/2 teaspoons canola oil
• 1 can (8-1/2 ounces) sliced pears
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1/4 to 1/2 teaspoon dried thyme
• 1 medium sweet red pepper, cut into 3/4-inch pieces
• 1 small onion, cut into 3/4-inch pieces
• 1 garlic clove, minced

1. In a small saucepan, bring the water, raisins and 1/4 teaspoon salt to a boil. Stir in rice. Reduce heat; cover and simmer for 18-20 minutes or until rice is tender.
2. Meanwhile, sprinkle pork chops with pepper and remaining salt. In a large skillet, brown chops on both sides in oil over medium-high heat. Remove and keep warm.
3. Drain pears, reserving juice; set pears aside. Add enough water to juice to measure 1 cup. Combine cornstarch, pear juice, soy sauce and thyme until blended; set aside.
4. In the drippings in the skillet, saute red pepper, onion and garlic for 2-3 minutes or until crisp-tender. Stir in pear juice mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
5. Return chops to skillet. Cook for 4 minutes. Add pears; cook 2 minutes longer or until pork is tender and pears are heated through. Serve with rice.

water, raisins, salt, long grain rice, chops, pepper, canola oil, cornstarch, soy sauce, thyme, sweet red pepper, onion, garlic

Taken from www.tasteofhome.com/recipes/pear-fect-pork-supper/ (may not work)