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1 tablespoon olive oil
8 thick pork chops
1/4 cup Something Special Jalapeno (or Red Chile) Dip
2 tablespoons Dijon mustard
1 tablespoon finely chopped rosemary
4 garlic cloves, minced
a pinch of salt and freshly ground black pepper
4 medium pears, peeled, cored and quartered
1/2 cup dry sherry
1 cup chicken broth

Preheat oven to oven to 375F (190C). Heat oil in large frying pan over medium-high heat. Add pork in batches and cook in batched until browned. Place in large greased roasting pan. Combine Something Special Jalapeno (or Red Chile) Dip, mustard, rosemary, garlic, salt and pepper in small bowl.

Add Something Special Jalapeno (or Red Chile) Dip mixture and remaining ingredients to roasting pan. Roast, uncovered, for 30 minutes or until pork and pears are tender. Serves 4 to 8.