Four 4-oz. boneless pork chops
\nSalt and pepper
\n2 tsp. canola oil
\n3 T. cider vinegar
\n2 T. sugar
\n2\/3 C. dry white wine
\n1 C. reduced-sodium chicken broth
\n1 firm, ripe pear
\n1 1\/2-inch-long piece fresh ginger
\n6 scallions
\n2 tsp. cornstarch<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 237
\nFat: 5g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n