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Pork Chops with Pear & Ginger Sauce

:  Fall 2004, May/June 1991, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (20 votes)

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.


READER'S COMMENT:
"My husband and I really enjoyed this. It was really flavorful and healthy. He said it looked like a really "special" dish. It was about the same difficulty as a stir fry and took about as long. It required the same kind of prep - getting...
Pork Chops with Pear & Ginger Sauce Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  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. 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.

Nutrition Bonus: 635 mg potassium (32% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1/2 other carbohydrate, 3 lean meat, 1 fat


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Recipe Categories

Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Entertaining, casual
Type of Dish
Main dish, meat
Publication
Fall 2004
The Essential EatingWell Cookbook (2004)
May/June 1991
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