Pork Chops with Pear & Ginger Sauce

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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.

Pork Chops with Pear & Ginger Sauce
photographer: John Dugdale
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed

  • Salt & freshly ground pepper, to taste

  • 2 teaspoons canola oil

  • 3 tablespoons cider vinegar

  • 2 tablespoons sugar

  • 2/3 cup dry white wine

  • 1 cup 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 cup)

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

  • 2 teaspoons cornstarch mixed with 2 teaspoons water

Directions
  1. 4 servings

  2. 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.

  3. 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

Servings
4
Per serving
Calories
284
Carbohydrates
19g
Fat
9g
Saturated Fat
3g
Monounsaturated Fat
4g
Protein
25g
Cholesterol
67mg
Dietary Fiber
2g
Potassium
515mg
Sodium
267mg
Added Sugars
0g
Exchanges
1/2 fruit
1/2 other carbohydrate
3 lean meat
1 fat
Carbohydrate Servings
1

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