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Fresh ginger adds spice to pork’s mild flavor

Associated Press

In this easy sauté dish, vinegar and sugar are caramelized in the skillet to make a deep, richly flavored base for the sauce. Ginger adds a spicy note that plays against the mild flavors of pork and pear.

The recipe is from “The Essential EatingWell Cookbook” (The Countryman Press, 2004, $29.95), edited by Patsy Jamieson. The book is a collection of 350 recipes from the team of cooks who contribute to EatingWell magazine.

Pork Chops with Pear and Ginger Sauce

Recipe from “The Essential EatingWell Cookbook”

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

Salt and freshly ground pepper to taste

2 teaspoons canola oil (see note)

3 tablespoons cider vinegar

2 tablespoons sugar

2/3 cup dry white wine

1 cup reduced-sodium chicken broth

1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths

One 1 1/2 -inch-long piece fresh ginger, peeled and cut into thin julienne strips ( 1/4 cup)

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

2 teaspoons cornstarch mixed with 2 teaspoons 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 to 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 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 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.

Note: Canola oil is available in most supermarkets; if not at hand, substitute vegetable oil.

Yield: 4 servings

Nutrition information per serving: 237 calories, 5 grams fat (1 gram saturated, 19 percent fat calories), 20 grams carbohydrate, 52 milligrams cholesterol, 2 grams dietary fiber, 278 milligrams sodium.