Recipe by Chef at Heart
Try paring with a dry riesling wine
Top Review by Nif
This is a fresh tasting dish that is easy to put together. I used d'anjou pears because they keep their crunch and it was a good choice. Apple juice was what we had on hand instead of wine. I thought that the ginger was going to overpower the dish but it was just the right amount. Served on a bed of Recipe #413457. Made for 2009 Faves. Thanks Chef at Heart! :)
- 4 boneless pork chops, centre cut, 3/4 inch thick
- 2 teaspoons vegetable oil
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 2⁄3 cup white wine (could use apple juice)
- 1⁄2 cup chicken stock
- 2 pears, peeled cored, thinly sliced
- 2 teaspoons cornstarch
- 1⁄2 teaspoon ground ginger
- salt and pepper
Directions See How It's Made
- Trim fat from porkchops.
- In larg non stick skillet heat oil (med heat).
- Cook pork 3-5min per side.
- Transfer to dish and cover with foil to keep warm.
- Add the lemon juice and the sugar to the pan and stir contantly abd cook until golden.
- Stir in wine and chicken broth.
- Add pears and cook uncovered for 5-7 minutes or until tender.
- Mix cornstarch with 2 tsp water.
- Add salt and pepper to taste.
- Add ginger.
- Return pork chops to skillet and heat through.
- ***I serve this with rice.