Pork Chops with Pear & Ginger Sauce
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.
- 4 4-ounce boneless pork chops 1/2 inch thick, trimmed
- salt and freshly ground pepper to taste
- 2 tsp canola oil
- 3 TBSP cider vinegar
- 2 TBSP sugar
- 2/3 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 1 firm, ripe pear 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 tsp cornstarch mixed with 2 TBSP water
- 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.
- 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.
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