Pork Chops with Pear and Ginger Sauce

Sauteed pork chops with a very flavorful sauce that is made by deglazing the pork juices and adding pears and ginger.

Ingredients:

• Four 4 oz. boneless pork chops, 1/2 inch thick.
• Salt and pepper to taste
• 2 teaspoons canola oil
• 3 tablespoons cider vinegar
• 2 tablespoons sugar
• 2/3 cup dry white wine
• 1 cup chicken broth
• 1 firm, ripe pear (Bosc or Anjou), peeled, cored, cut lengthwise into eighths
• One 1.5 inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/4 cup)
• 6 scallions, trimmed and sliced into 1/2 inch strips
• 2 teaspoons cornstarch mixed with 2 teaspoons water

Directions:

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, 2-3 minutes per side. Transfer to a plate and keep warm. Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10-20 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.

Number of Servings: 4

Notes from the Cook: A must have recipe!!