Sherried Pork and Pears
| Yield: | 1 Servings |
| Categories: |
| 4 | Boneless pork chops; well trimmed | |
| 2 | Large; firm ripe Anjou pears | |
| 1 | tb | Lemon juice |
| 1 | Good shake of cinnamon | |
| 2 | tb | Brown sugar |
| 1/4 | c | Dry sherry |
| 1 | Habs chopped fine; up to 2 | |
| 1 | Good shake of Calvins chile powder or other | |
| 4 | Pieces of firm marg or butter; about teaspoon each | |
| A little cornstarch & water to thicken |
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