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.
Ingredients
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4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
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Salt & freshly ground pepper, to taste
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2 teaspoons canola oil
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3 tablespoons cider vinegar
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2 tablespoons sugar
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2/3 cup dry white wine
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1 cup reduced-sodium chicken broth
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1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths
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1 1-1/2-inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/4 cup)
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6 scallions, trimmed and sliced into 1/2-inch lengths
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2 teaspoons cornstarch mixed with 2 teaspoons water
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
Calories 237, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 52 mg, Sodium 286 mg, Carbohydrate 13 g, Fiber 2 g, Protein 23 g, Potassium 635 mg. Exchanges: Fruit 0.5, Other Carbohydrate 0.5,Lean Meat 3,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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