We LOVED this!!! I followed the recipe exactly. Most CL recipes need the sauce doubled to make it to our liking, but as I saw this was submitted by someone that isn't CL, and left it alone. I will mince the ginger a bit more and add the scallions after plating, but other than that, it is pork chop perfection!
Pork Chops with Pear & Ginger Sauce
- 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
- Salt & freshly ground pepper, to taste
- 2 teaspoon(s) canola oil
- 3 tablespoon(s) cider vinegar
- 2 tablespoon(s) sugar
- 2/3 cup(s) dry white wine
- 1 cup(s) 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(s) fresh ginger, peeled and cut into thin julienne strips (1/4 cup)
- 6 scallions, trimmed and sliced into 1/2-inch lengths
- 2 teaspoon(s) cornstarch mixed with 2 teaspoons 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.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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