Serves - 4 / Serving Size - 1 chop & sauce
Preparation Time: 15 minutes
Cooking Time: 30 minutes
4 4-oz boneless pork chops, 1/2" thick, trimmed
Salt & freshly ground pepper, to taste
2 tsp canola oil
3 Tblspn cider vinegar
2 Tblspn sugar [used 1 Tblspn Splenda Blend]
2/3 cup dry white wine
1 cup reduced-sodium chicken broth
1 firm, ripe pear, such as Bosc or Anjou, peeled, cored, cut lengthwise into eights
1 1-1/2" long piece fresh ginger, peeled & cut into thick julienne strips (1/4 cup)
6 scallions, trimmed and sliced into 1/2 inch lengths
2 tsp cornstarch mixed with 2 tsp water
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 cover to 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 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.
Exchanges/Carbohydrate: 1/2 fruit / 1/2 other carb / 3 lean meat / 1 fat
1 Carb serving
Calories - 237 Sodium - 286mg
Total Fat - 5g Total Carbs - 13g w/net carbs - 11g
Saturated Fat - 1g Dietary Fiber - 2g
Monounsat Fat - 2g Protein - 23g
Cholesterol - 52mg
Source: EatingWell - http://www.eatingwell.com/recipes/pork_chops_with_pear_ginger_sauce.html
- If you only need to prepare two pork chops, then you can decrease the cooking time to 20 minutes.
- My vinegar and sugar did not result in a dark amber color. It was more a light color, but once the juices from the pork were added, it turned a nice rich color. Really though big whoop. You just can't go wrong with this one!