Pork Chops with Pear and Ginger


  • 1. 4 (4 ounce) boneless pork chops, 1/2 inch thick, trimmed

  • 2. Salt and freshly ground pepper to taste

  • 3. 2 teaspoons canola oil

  • 4. 3 tablespoons cider vinegar

  • 5. 2 tablespoons sugar

  • 6. 2/3 cup dry white wine

  • 7. 1 cup reduced-sodium chicken broth

  • 8. 1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths

  • 9. 1/4 cup fresh ginger, peeled and cut into thin julienne strips

  • 10. 6 scallions, trimmed and sliced into 1/2-inch lengths

  • 11. 2 teaspoons cornstarch mixed with

  • 12. 2 teaspoons water

  1. 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. 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.

Nutritional Facts

* Calories
248 kcal
* Carbohydrates
17 g
* Dietary Fiber
1 g
* Fat
10 g
* Protein
15 g
* Sugars
12 g

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1 reply

Goddess 2008-12-08 22:56:24 -0600 Report

This is something like I had before except the pork chops in this one are boneless. It should be a lot better.