Pork-Chops

with

Ginger Pear Sauce

Pork-Chops ~ Super Food Recipes

Pork-Chops with Ginger Pear Sauce

Yield: 4 servings

Active Time: 40 minutes

Total Time: 40 minutes

Ease of preparation: Moderate

In this quick saute, vinegar and sugar are caramelized in the pan, forming a deep, richly flavored base for the sauce.

The ginger adds a spicy note that plays against the mild pork and pear.

Ingredients:

4 4-oz. boneless chops, 1/2 inch thick, trimmed.

Sea salt & freshly ground pepper to taste.

2 tsp. Canola oil.

3 Tbs. cider vinegar.

2 Tbs. sugar.

2/3 c. dry white wine.

1 c. 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 c.).

6 scallions, trimmed and sliced into 1/2-inch lengths.

2 tsp. cornstarch mixed with 2 tsp. water.

1. Season the meat with sea salt and fresh cracked pepper.

Preparation;

Heat oil in a large nonstick skillet over medium-high heat.

Add pork-chops 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 and 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 spatter) and bring to a simmer, stirring.

Add broth, pears and ginger, then 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-chops and any accumulated juices to the pan; turn to coat with the sauce.

Serve immediately.

Nutrition:

Per serving:

237 Calories,

5 g. Fat (1 g. Saturated, 2 g. Mono-unsaturated),

52 mg. Cholesterol,

20 g. Carbohydrates,

22 g. Protein,

2 g. Fiber,

278 mg. Sodium.

Nutrition Bonus: 635 mg. potassium (32% dv).

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