Pear & Maple Syrup Pork Loin


Pear & Maple Syrup Pork Loin Chops

4 pieces boneless pork loin chops

2 tablespoons ginger diced

2-3 cloves garlic minced

1 tablespoon olive oil

2-3 Bosc pears peeled and sliced

2 tablespoons maple syrup

Salt and pepper to taste


1 cup Israeli cousous

2 cups water

1 cup Red Onion diced

2 beefsteak tomatoes diced

1 cucumber chopped

1 bunch parsley

2-3 tablespoons olive oil

Juice from one lemon more as needed

Salt and pepper to taste


Pear & Maple Syrup Pork Loin Chops

Heat olive oil on medium heat on stove. Add ginger and garlic, stir for 1-2 minutes. Rub olive oil on pork chops and sprinkle with salt and pepper. Place in skillet. Cook on each side for approximately 5 minutes (depending on thickness). When you flip the pork chops add the pears around pork chops and drizzle maple syrup over pears and chops. Cover and reduce heat slightly. Continue cooking until pork chops are cooked through (no raw pink showing) and pears are soft. When serving drizzle juice from pears and maple syrup over pork chops.


Place two cups water and one cup couscous in a saucepan on medium-high heat. Bring to a boil, cover and turn to simmer. Cook for approximately 16 minutes until water is absorbed. When done, remove from heat.

While couscous is cooking, chop red onion, tomatoes, cucumber and parsley. Pour couscous into a large bowl. Add 1–2 tablespoons of olive oil. Add more if needed, you just don’t want to overdue the oil. Add all of the vegetables and mix. Squeeze juice from one lemon over salad. Add salt and pepper as desired. More of everything can be added to this salad to enhance flavor. Extra lemon juice can be added to keep it from becoming.