Pork Chops with Pear & Ginger Sauce - 20g Carbs, 2g Fiber
From Eating Well Magazine
Yield: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes
Ease of preparation: Moderate
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-oz boneless pork chops, 1/2 inch thick, trimmed
Salt & 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, 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 tsp cornstarch mixed with 2 teaspoons 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 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.
Per serving:
237 Calories, 5g Fat (1g Sat, 2g Mono), 52mg Cholesterol,
20g Carbs, 22g Protein, 2g Fiber, 278mg Sodium
Nutrition bonus: 635 mg potassium (32% dv)
User Reviews:
This was a delicious dish. I didn\’t have fresh ginger, so I
used crystallized ginger instead, and also added more pears.
As far as I’m concerned, the more pears and ginger the better.
This is worthy of a special occasion. YUM!
- sharon Harwich Pt , MA
This is HEAVENLY! I halved the recipe and the only suggestion
is to keep the sauce the same - even if you have extra left
over. In the time if took to cook the pears until tender,
the sauce had cooked off. I will also lessen the amount of
ginger a bit next time.- Leah Flint , MI
It was very easy and very good. Went very well with some
whole wheat couscous.- tonya Austin , TX