Four 4-oz. boneless pork chops
Salt and pepper
2 tsp. canola oil
3 T. cider vinegar
2 T. sugar
2/3 C. dry white wine
1 C. reduced-sodium chicken broth
1 firm, ripe pear
1 1/2-inch-long piece fresh ginger
6 scallions
2 tsp. cornstarch

Season pork ( 1/2-inch thick, trimmed) with salt and freshly ground pepper. In large nonstick skillet over medium-high heat, heat oil. Add pork and cook until browned and just cooked through, 2- 3 minutes per side. Transfer to plate and keep warm. Add vinegar and sugar to pan; stir to dissolve sugar. Cook over medium-high heat until syrup turns dark amber, 10-20 seconds. Pour in wine (stand back, as caramel may sputter); bring to simmer, stirring. Add broth, pears (such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths) and ginger (peeled and cut into thin julienne strips — 1/4 C.); bring to simmer. Cook, uncovered, turning pears occasionally, for 5 minutes. Add scallions (trimmed and sliced into 1/2-inch lengths); cook until pears are tender, about 2 minutes more. Mix cornstarch with 2 tsp. water. Add to pears; cook, stirring, until lightly thickened. Reduce heat to low and return pork and any accumulated juices to pan; turn to coat with sauce. Serve immediately.

Yield: 4 servings
Calories: 237
Fat: 5g
Fiber: 2g