Pork Chops with Pear & Ginger Sauce
http://www.eatingwell.com/recipes/pork_chops_with_pear_ginger_sauce.html
From EatingWell: Fall 2004, May/June 1991, The Essential EatingWell Cookbook (2004)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.
4 servings | Active Time: 40 minutes | Total Time: 40 minutes
Ingredients
- 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
Preparation
- 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.
- 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.
Nutrition
Per serving : 237 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 52 mg Cholesterol; 13 g Carbohydrates; 23 g Protein; 2 g Fiber; 286 mg Sodium; 635 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 fruit, 1/2 other carbohydrate, 3 lean meat, 1 fat