Prep 20 mins
Cook 15 mins
In this quick and healthy recipe pan cooked chops are topped with a lovely combination of pears spiked with fresh ginger. Have not had a chance to try this out but it looks like something I would enjoy. Nutritional information: 237 calories; 5 g fat; 2 g fiber
- 4 (4 ounce) boneless pork chops, select a thicker cut and trim all visible fat
- salt & freshly ground black pepper
- 2 teaspoons canola oil or 2 teaspoons corn oil
- 3 tablespoons cider vinegar
- 2 tablespoons sugar (I think you can do this with Splenda by adding it closer to the end of the preparation)
- 2⁄3 cup white wine, dry would be best
- 1 cup reduced-fat chicken broth
- 1 firm ripe bosc pears or 1 Anjou pear, peeled, cored and cut lengthwise into eighths
- 1⁄4 cup fresh ginger, peeled and cut into thin julienne strips
- 6 scallions, trimmed and sliced into 1/2 inch lengths
- 2 teaspoons cornstarch
- 2 teaspoons water
- Season porkchops 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, two to three minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
- Add vinegar and sugar to the pan and stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine and bring to a simmer while stirring.
- Add broth, pears and ginger to the wine-vinegar sauce bring to a simmer. Cook, uncovered, turning the pears occasionally, for 4 minutes. Add scallions and cook until the pears are tender, about 2 minutes more.
- Mix together the water and cornstarch into a slurry and add to the pan. Stir until the sauce thickens. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce.
- Serve immediately.
Great pork chops! I made these as written and really enjoyed them. I love fresh ginger, green onions and pears, and they all complimented this pork very well. Thanks Toni for a great keeper. Made for Photo Tag.
This was delicious. We both loved it, made as written, except using sliced pork tenderloin instead of chops. Perfect balance of sweet, sour, heat and flavor. Umami? It's a keeper.