Pork Chops with Pear & Ginger Sauce
By csbrauer
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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
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
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.
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