4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
Salt & freshly ground pepper to taste
2 teaspoons canola oil
3 tablespoons cider vinegar
2 tablespoons sugar
2/3 cup dry white wine
1 cup reduced-sodium chicken broth
1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths
1 1 1/2-inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/4 cup)
6 scallions, trimmed and sliced into 1/2-inch lengths
2 teaspoons cornstarch mixed with 2 teaspoons water
Instructions
Season pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine (stand back, as the caramel may sputter) and bring to a simmer, stirring. Add broth, pears and ginger; bring to a simmer.
Cook, uncovered, turning the pears occasionally, for 5 minutes. Add scallions and cook until the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring, until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.
Serving
Suggestions
4 servings, each: 237 calories; 5 g fat (1 g sat, 2 g mono); 52 mg cholesterol; 20 g carbohydrate; 22 g protein; 2 g fiber; 278 mg sodium.
Originally Submitted
1/12/2008
0 Out of 5 from
0 reviews
You can add this Pork Chops with Pear & Ginger Sauce recipe to your own private DesktopCookbook.
