Whiskey Glazed Pear and Pancetta Stuffed Pork Chops

Contributing editor Wendy Lloyd made these pork chops tonight for her parents along with this pasta salad.

Whiskey Glazed Pear and Pancetta Stuffed Pork Chops

1/2 cup dried pears

2 tablespoons olive oil

2 tablespoons butter

8 pork chops

3 1/2 ounces of pancetta, diced (Whole Foods has pancetta already diced in a tube, as a sidenote)

1/4 cup whiskey

Salt

To make:

Put pears in a bowl and cover them with lukewarm water and let them soak.

In a pan, heat the oil and butter. When hot, add the pork chops and cook until brown on both sides. Remove the pork chops from the pan and set them aside.

Drain the pears, squeezing any excess water from them as necessary. Dice the pears.

Add the diced pancetta and the diced pears to the pan you just cooked the pork chops in. Stir them until the pancetta is browned, adding salt as needed.

Divide the pancetta/pear mixture onto the 8 pork chops, roll up and secure with toothpicks.

Place the rolled up pork chops back into the pan, add the whiskey, and cook until the whiskey has evaporated.

Notes:

April and Tim Lloyd (Wendy's parents) both loved these. Try them out! Use apricots instead of pears or ... someother pork based product to mix it up a little.

-Robin-