Four 6-oz. boneless pork chops

Salt, pepper, flour to coat chops

Oil for browning

Glaze:

1 cup grenadine

2 fresh pomegranates, cut open and juiced, saving a few seeds for garnish

2 Bosc pears, peeled, cored and diced

1 tablespoon butter

1 teaspoon white pepper

Combine salt, pepper, and flour, and coat chops. Brown chops on both sides. Cook five minutes over medium heat, turning once. Remove chops from frying pan and place in baking dish. Bake 350 degrees for about 15 minutes for 1Ó-thick chops (more or less time for thicker or thinner chops).

Prepare glaze while chops are baking. Add butter to frying pan you used to brown the chops and sautŽ pears until golden. Add pomegranate juice. Scrape pan drippings from the bottom of pan, then add grenadine and white pepper. Simmer slowly until meat is done, then spoon glaze over the chops, garnish with pomegranate seeds, and serve.