If you like and enjoy pork...this is definitely a must try!
Very easy to make...but suggest you prep everything and
have it ready and handy by the stove.
Very aromatic during the simmer stage; enjoyable.
MasterCook nutritional analysis is correct but linked
for my dietary needs....
I used: no salt, pepper only, vegetable cooking
spray instead of oil and Campbell's Low-Sodium Chicken Broth...
all these are reflected in the nutritional information.
If you prepare the recipe as listed, used the nutritional
information following the directions
* Exported from MasterCook *
Pork Chops with Pear & Ginger Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 4 ounce boneless pork chops -- 1/2 inch thick, trimmed
salt & freshly ground pepper to taste
2 tsp canola oil or olive oil
3 tbsp cider vinegar
2 tbsp sugar or splenda
2/3 c dry white wine
1 cup reduced-sodium chicken broth
1 firm ripe pear ripe pear such as Bosc or Anjou
-- peeled, cored and cut lengthwise into eighths
1-1 1/2 inchpiece fresh ginger -- peeled and cut into
thin julienne strips (1/4 cup)
6 scallions -- trimmed and sliced into 1/2-inch
2 tsp cornstarch or arrowroot mixed with 2 tsp water
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.
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
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; 5 g fat (1 g sat, 2 g mono); 52 mg
cholesterol; 20 g carbohydrate; 22 g protein; 2 g fiber; 278 mg
sodium. Nutrition bonus: 635 mg potassium (32% dv).
Start to Finish Time:
- - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 144 Calories; 4g Fat (30.2%
calories from fat); 11g Protein; 12g Carbohydrate; 1g Dietary Fiber; 24mg
Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat;
1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
analysis is correct but linked for my dietary needs....I used: no salt,
pepper only, vegetable cooking spray instead of oil and Campbell's
Low-Sodium Chicken Broth...all these are reflected in the nutritional
information. If you prepare the recipe as listed, used the nutritional
information following the directions.
Nutr. Assoc. : 904576 2130706543 5440 0 0 0 0 4410 26076 0 439