PORK CHOPS WITH PEAR-&-GINGER SAUCE

PORK CHOPS WITH PEAR-&-GINGER SAUCE image

Number Of Ingredients 12

2 teaspoon vegetable oil
4 center-cut pork chop, boneless, Â¾ inch thick, trimmed of fat
salt &freshly ground black pepper to taste
3 tablespoon cider vinegar
2 tablespoon sugar
2/3 cup dry white wine
2/3 cup reduced-sodium chicken stock, defatted
1 Bosc pear, or Anjou, firm and ripe, peeled, cored and cut lengthwise into eighths
1 piece fresh ginger, 2 inches long, peeled and cut into thin julienne strips
6 scallions, trimmed and sliced into Â½-inch lengths
2 teaspoon cornstarch
2 teaspoon water

Steps:

In a large, nonstick skillet, heat oil over medium-high heat. Add pork and cook for 3 to 5 minutes per side, or just until browned and the interior is no longer pink. Season lightly with salt and pepper. Remove and keep warm. Add vinegar and sugar to the skillet, stirring to dissolve the sugar. Cook over medium-high heat for about 1 minutes, or until the syrup turns dark amber. Pour in wine and chicken stock and cook, stirring, for about 30 seconds, or until caramel has dissolved. Add pears and ginger and cook, uncovered, turning pears occasionally, for 3 minutes. Add scallions and cook about 2 minutes more, or until the pears are tender. Dissolve cornstarch in water and whisk into the pear sauce. (The sauce will thicken almost immediately.) Reduce heat to low, and return the pork and any accumulated juices to the skillet. Simmer gently for about 1 minute, or until the pork is heated through.