Pork-Chops

with

Ginger 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 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 teaspoons water.

1. Season pork-chops 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 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

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