Four 4 oz. boneless pork chops, 1/2 inch thick, trimmed
Salt and freshly ground pepper to taste
2 tsp. canola oil
3 Tb. cider vingar
2 Tb. sugar
2/3 c. dry white wine
1 c. reduced sodium chicken broth
1 firm, ripe pear (Bocs or Anjou) peeled, cored and cut
lengthwise into eighths
One 1 1/2 inch long piece of fresh ginger, peeled and cut
into 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 plate and keep warm.
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.
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 pears are tender, about 2 minutes longer.
Add the cornstarch mixture and cook, stirring, until slightly thickened.
Reduce heat to low and return the pork and accumulated juices to the pan;
turn to coat with the sauce. Serve immediately.
Makes 4 servings.