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A Pat on the Back, Porkchops and Poached Pears

January 31, 2015
Porcine heaven on a plate.

Porcine heaven on a plate.

Remember, almost a year ago when my friends, my kids, and their friends helped move me into an apartment that needed a lot of work? Well, it still needs a lot of work and since I’m almost over the embarrassment of living in a place that desperately needs a paint job, I figured it was time to pay back my friends Mandy and Bjorn.

(Sadly, the landlord has not been the bolt of lightning in the home repair department I was hoping for. I’ve already painted three sets of casement windows, three inside doors, one outside door and one set of French doors, plus my bedroom walls, and I stripped the fireplace. He actually critiqued my painting of the windows, complaining that I should have used caulk instead of plastic wood. I almost shoved the sander down his throat. God, good FREE help is so hard to find, isn’t it? Clearly, my stern Italian woman stares are not intimidating him.)

Anyway,  the same Mandy and Bjorn who lifted five times their weight in furnishings to help me move, deserved a home-cooked pat on the back. Plus, they’ve fed me more times than I can even stand to think about, so it was getting embarrassing. Almost a year later it was definitely time to return the favor, and how better to pay them back than in pork chops and poached pears?

The evening was a smashing success. Food magic happened, which is when everything comes out perfect and you get to bask in the afterglow of a good meal and happy friends.  The evening ended with Mandy showing me a completely ridiculous TV show called “Little Britain,” which made me laugh in spite of my better judgement. They were grateful for the pork chops and poached pears and I will always be grateful for them.

Poached pear

I ran out of gas canisters for my whipped cream maker so I tried making whipped cream squiggles with a plastic bag. Meh. (If I was perfect, my name would be Martha Stewart.)

Poached Pears

1 bottle of Cabernet or Merlot

1/2 cup sugar

7 cloves

2 cinnamon sticks

6 ripe but not too soft D’Anjou pears

Bowl of water with lemon juice in it

Peel the pears and put them in the water with lemon juice. Be sure to cut the bottom of each pear so it sits flat. Pour the wine into a large pot.  Add sugar and heat while stirring to melt the sugar.  Add the cinnamon and cloves.  (You can put them in cheesecloth and tie it, but I don’t bother.  I just fish them out when the sauce is done thickening.) Place the pears, standing up, in the pot.  Let the pears simmer for 45 minutes to an hour, basting every five minutes or so with the spiced wine mixture. (You can test them by piercing the bottom with a skewer to see if they’re tender enough, but usually 45 minutes  does it.)  Remove the pears, place them on a plate or in a bowl, cover them with plastic wrap and let them cool in the refrigerator until ready to serve.  Let the wine mixture continue to cook, over low heat until it thickens to a syrup.  (Watch it carefully, you don’t want it to burn because that is the sauce you pour over the pears!) Remove the cloves and cinnamon sticks. Place the pear on a plate, drizzle the sauce over it and garnish with dots of whipped cream. (Hopefully, better looking ones than mine.)

Pork chop - ready for its close-up.

Pork chop – surrounded by stuffing mixed with caramelized onions and apples.

Stuffed Pork Chop Recipe (This is in another of my blogs called Mommy Meals)

1 package pork flavored Stove Top Stuffing (I know it’s pre-packaged, get over it.)

1/3 cup dried cranberries

1/2 cup chopped celery (optional)

6 thick boneless pork chops (about 1 1/2 inches thick so you can stuff them. Costco has good ones)

Meat Tenderizer

6 strips of bacon (or more)

3 medium to large apples (any kind will work but I use Granny Smith)

3 medium to large brown onions

Seasoned bread crumbs, Progresso are good

Prepare the package of Stove Top according to directions. For this recipe you can add 1/2 cup of dried cranberries and diced celery to the mix once it’s prepared. Spray a large baking pan or glass dish with Pam spray. Peel the onions and slice them in half then lengthwise so you have long strips of onion. Place the onions in the pan. Next peel and core the apples.  Slice them about 1/4 inch thick, add them to the pan mixing them together with your hands.

Slice the pork chops along one side and create a pocket so you can place the stuffing inside. Sprinkle the chop lightly with tenderizer inside and out, then take several spoons full of stuffing and stuff it inside the pocket. When it’s full, press it together and  lay it on its side on top of the apple-onion mixture. Repeat with each chop.

Next sprinkle the top of the pork chops with seasoned bread crumbs. I just use Progresso Italian Style Bread Crumbs.  Next take the bacon slices, cut them in half and place them on top of the stuffed chops sprinkled with bread crumbs. (The bacon fat drips onto the chops, keeping them moist, and adding more flavor.)  Cover the pan with aluminum foil and bake at 350 for about 3 hours.  Chops should be golden brown.  You can remove the bacon when the chops are done and place it underneath the chop when serving because who doesn’t love bacon?


  • Reply
    A Bold Ham Statement. | At Fran's Table
    January 10, 2016 at 6:32 am

    […] pork is that you can go so many directions with it:  Slow Cooked Pork Smothered in Sauerkraut, Stuffed Porkchops, Herbed Juicy Pork Roast, Pork Adobo, Pulled Pork, Split Pea Soup with Chunks of Ham — the […]

  • Reply
    Nicol Zanzarella
    February 2, 2015 at 12:27 am

    Yes, please! (I find myself saying that a lot in these comments!) You keep posting these recipes and you will have a whole CREW of ‘free’ helpers who will work for food!!

    • Reply
      Fran Tunno
      February 2, 2015 at 8:11 am

      Yes, but you might be old by the time the dinner rolls around. I am keeping this in mind though and you are in trouble!

  • Reply
    Robert Tunno
    February 1, 2015 at 9:13 am


    Saw your recipe on pears and wanted to ask if you remember the recipe I used to make with asparagus soup onions cream and a little curry powder. Takes about ten minutes and tastes like dynamite. 1 can of cream of asparagus soup. I small onion. A little cream and some 2% milk. A dash of curry powder. Sauté chopped onion in butter. Add soup 1/2 can of 2% and a little cream. A dash of curry and it’s done. Fantastic!

    Thought this would be a good blog recipe since it is easy and tastes exotic.

    • Reply
      Fran Tunno
      February 1, 2015 at 12:49 pm

      No, I don’t remember it. Please feel free to send other recipes too! It sounds wonderful and easy, my two favorite things. Maybe I’ll have a soup day on the blog! I will definitely try it! Exotic, here I come!

  • Reply
    February 1, 2015 at 6:51 am

    These look great Pears were one of my Mom’s favorites I think she would have loved this recipe Thanks for posting !!

    • Reply
      Fran Tunno
      February 1, 2015 at 9:08 am

      The great thing about this recipe is it’s easy and makes you look like you’re amazing. Bet your mom would have loved that too! If you make it, let me know how it goes!

  • Reply
    Diane Finley
    February 1, 2015 at 6:36 am

    This looks so delicious that I’d fly to California to help you just so you could cook for me!

    • Reply
      Fran Tunno
      February 1, 2015 at 9:05 am

      Come on out Di, I’d love to host you! I give a mean tour of L.A.

  • Reply
    February 1, 2015 at 12:35 am

    thank you Fran for the most delicious dinner – you are a true gourmet and a wonderful host. we love you!!

  • Reply
    Matilda Novak
    January 31, 2015 at 10:55 pm

    i am so Hungry reading this! Let me know when i can help you with something, so i can be the blessed recipient of your Food Magic!! Oy….

    • Reply
      Fran Tunno
      February 1, 2015 at 9:03 am

      Ok Matilda, you’re on! I’ll try to find something easier than moving though!

      • Fran Tunno
        February 1, 2015 at 9:04 am

        Mandy, you are fabulous! Glad you enjoyed it. You certainly earned every bite!

      • Matilda Novak
        February 1, 2015 at 8:43 pm

        i’d appreciate that!! (but whatever)….smile.
        i just love anything you make, i’m certain of it.

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