Pork Chops with Pear & Ginger Sauce

4 Reviews
From: EatingWell Magazine Fall 2004

In this quick saute, vinegar and sugar are caramelized in the skillet, forming a deep, richly flavored base for the sauce. Ginger adds a spicy note that plays against the mild pork and pear.

Ingredients 4 servings

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  • 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
  • 2/3 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

Preparation

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  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.

Nutrition information

  • Per serving: 274 calories; 8 g fat(2 g sat); 2 g fiber; 18 g carbohydrates; 24 g protein; 20 mcg folate; 60 mg cholesterol; 12 g sugars; 0 g added sugars; 240 IU vitamin A; 7 mg vitamin C; 65 mg calcium; 1 mg iron; 274 mg sodium; 440 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 fruit, 1/2 other carbohydrate, 3 lean meat, 1 fat

Reviews 4

November 16, 2011
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By: EatingWell User
Good broth for dipping/sopping This is a very good recipe I have made several times.
January 14, 2011
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By: Mrs.Massey
Addicted! Great flavor!! This is another favorite and a meal I've made more time then I can count. The flavor of the ginger and pears with the pork is perfect! I've even made the sauce and paired it with Tilapia and Salmon. Amazing! Pros: Sauce is amazing and can be used for fish
January 13, 2010
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By: Ms. V
My husband and I really enjoyed this. It was really flavorful and healthy. He said it looked like a really "special" dish. It was about the same difficulty as a stir fry and took about as long. It required the same kind of prep - getting everything ready and waiting before I turned on the burner. Then it came together easily. The sear on the chops is really important to the overall flavor so get them nice and brown.
October 26, 2009
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By: egbenson07
Really easy! Tastes gormet!