Pork chops with pear & ginger sauce

PorkChopsPearGingerSauce
Dinner tonight, May 30, 2015
Fancy and absolutely delicious dish. Great for any dinner party or a date night
4 Servings
  • 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
  • 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
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.

Nutritional notes:
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.

Inspiration@
Eatingwell.com
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