Pork Chops with Pear & Ginger Sauce

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.

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: 40 minutes

Total Time: 40 minutes

Nutrition Profile

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

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.

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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