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. Ted and I agreed this was like food from a 5 star restaurant….Delicious!
- 4 4-ounce boneless pork chops, ½ inch thick, trimmed
- Salt & freshly ground pepper, to taste
- 2 teaspoons canola oil
- 3 tablespoons cider vinegar
- 2 tablespoons sugar
- ⅔ 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- ½-inch-long piece fresh ginger, peeled and cut into thin julienne strips ( ¼ cup)
- 6 scallions, trimmed and sliced into ½-inch lengths
- 2 teaspoons cornstarch mixed with 2 teaspoons water
- 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.
- Per serving: 274 calories; 8 g fat(2 g sat); 2 g fiber; 18 g carbohydrates; 24 g protein; 20 mcg folate; 60 mg cholesterol; 12 g sugars; 6 g added sugars; 240 IU vitamin A; 7 mg vitamin C; 65 mg calcium; 1 mg iron; 274 mg sodium; 440 mg potassium