RECIPE: Yet Another Winner

gardenladJanuary 17, 2007

This is a fancy appearing dish that's actually quick and easy to make. Only needs about 20 minutes prep time and less than that cooking.

Pork Chops with Pear & Ginger Sauce

4 4-ounce boneless pork chops, 1/2 inch thick, trimmed

Salt & pepper to taste

2 tsp canola oil*

3 tbls cider vinegar

2 tbls sugar

2/3 cup dry white wine

1 cup chicken broth

1 firm , ripe pear, peeled, cored and cut lenghtwise into eighths

A 1 1/2-inch long piece fresh ginger, peeled and cut into thin julienne strips

6 scallions, trimmed and sliced into 1/2-inch lengths

2 tsp cornstarch,mixed with 2 tsp water

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, 2-3 minutes per side. Transfer to a palte and keep warm. Pour off fat from the pan.

Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10-20 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.

*Because virtually the entire rape crop has been genetically modified I never use canola oil. I substituted olive oil, which worked just fine. And, of course, I don't even own a non-stick pan, so used cast-iron.

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This sounds lovely! :) I think I see dinner for Saturday. Maybe with roasted butternut squash (EVOO, salt, and FGBP), and white asparagus with roasted garlic vinaigrette?

Thank you for the shared recipe!

    Bookmark   January 18, 2007 at 6:06AM
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Just got up, haven't had coffee, and mind is melted. What, please, is FGBP?

    Bookmark   January 18, 2007 at 7:23AM
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:) Sorry...freshly ground black pepper...nothing exotic. I was just letting you know that the squash would be savory and not sweet!
This sounds like a real winner of a recipe.

    Bookmark   January 18, 2007 at 10:04AM
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I knowed it had to be something simple, just couldn't work it out.

The squash sounds like a perfect accompaniment to the pork. I think I'd go with something a little more visually assertive than white asparagus, though. The pork & pears are essentially white, ya know.

Maybe sweet & sour red cabbage?

    Bookmark   January 18, 2007 at 2:56PM
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Well... :) ...I already have the white asparagus! But you're right about the cabbage. It would be perfect.

    Bookmark   January 19, 2007 at 7:27AM
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I made this for my family last night. It is a keeper. It was easy, and made for a gorgeous presentation. My family loved it! I will make this for my next dinner party. Thanks for the great recipe

    Bookmark   March 8, 2007 at 10:22AM
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Well, Washit, sometimes it's just hard to be humble. :>)

Glad you enjoyed it. What did you choose as sides?

    Bookmark   March 8, 2007 at 12:16PM
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Roasted asparagus and a simple brown rice. I loved the combo. The nutty flavor of the rice and the sauce seemed to go very nice together. Thanks again.

    Bookmark   March 10, 2007 at 11:25AM
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