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Pork-ChopswithGinger Pear Sauce
Pork-Chops ~ Natures Super Foods
  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-ounce boneless chops, 1/2 inch thick, trimmed.
Sea salt & freshly ground pepper to taste.
2 tsps. Canola oil.
3 Tbls. cider vinegar.
2 Tbls. 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 tsps. cornstarch mixed with 2 teaspoons water.
1. Season pork-chops with salt and 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 sputter) 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.
Nutritional Info;
Per serving: 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. Nutrition bonus: 635 mg potassium (32% dv).
Reviews;
This was a delicious dish.
I didn't have fresh ginger, so I used crystallized ginger instead, and also added more pears.
As far as I'm concerned, the more pears and ginger the better. This is worthy of a special occasion. YUM!
- Sharon Harwich Pt , MA
This is HEAVENLY!
I halved the recipe and the only suggestion is to keep the sauce the same - even if you have extra left over. In the time if took to cook the pears until tender, the sauce had cooked off.
I will also lessen the amount of ginger a bit next time.
- Leah Flint , MI
It was very easy and very good.
Went very well with some whole wheat couscous.
- Tonya Austin , TX  Newsletter
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