4 Pork Chops, cut 1 inch thick
2 tablespoons unsalted butter or margarine
1 tablespoon vegetable oil
2 small onions, sliced and separated
2 fresh pears, cored, quartered
½ cup water
1 teaspoon dried leaf marjoram
¼ teaspoon ground cinnamon
2 Hale grapefruit, peeled and sectioned
Flour pork chops liberally on both sides.
In large skillet, heat butter and oil over medium heat; brown pork chops
on both sides; remove; reserve. Sauté onion rings in fat remaining in
skillet. Return chops to skillet; add pears and water; sprinkle with marjoram and cinnamon. Cook over low heat 1 hour and 15 minutes until chops are tender and sauce is thickened. Add grapefruit sections, heat briefly.