Pork Chops With Ginger Pear Sauce |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve immediately.
|
|