Pork Chops with Pear & Ginger Sauce

In this quick saute, vinegar and sugar are caramelized in the skillet, forming a deep, richly flavored base for the sauce. Ginger adds a spicy note that plays against the mild pork and pear.

Recipe from EatingWell
Ingredients
  • 4  4  ounces 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 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
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Directions
1. 
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.
2. 
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.

nutrition information

Per Serving: cal. (kcal) 237, Fat, total (g) 5, chol. (mg) 52, sat. fat (g) 1, carb. (g) 13, Monosaturated fat (g) 2, fiber (g) 2, pro. (g) 23, sodium (mg) 286, Potassium (mg) 635, Fruit () 0.5, Other Carb () 0.5, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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