Pork Chops With Ginger Pear Sauce


I love pears, but unfortunately it is now on my ever-growing list of allergies. The only way I can eat them is when cooked, and when I saw the recipes posted by Food.com on Facebook  I was very excited.  This is the first time I have pears with pork chops, and I sure love the combination.  The sauce reminds me of the ginger onion stir fry that is so popular in Chinese cooking.  The “strange” partnership of the ingredients give this a very unique taste and a very pleasant surprise.


    • 4 (4 ounce) boneless pork chops, select a thicker cut and trim all visible fat
    • salt & freshly ground black pepper
    • 2 teaspoons canola oil or 2 teaspoons corn oil
    • 3 tablespoons cider vinegar
    • 2 tablespoons sugar ( I think you can do this with Splenda by adding it closer to the end of the preparation)
    • 2/3 cup white wine, dry would be best
    • 1 cup reduced-fat chicken broth
    • 1 firm ripe bosco pears or 1 Anjou pears, peeled, cored and cut lengthwise into eighths
    • 1/4 cup fresh ginger, peeled and cut into thin julienne strips
    • 6 scallions, trimmed and sliced into 1/2 inch lengths
    • 2 teaspoons cornstarch
    • 2 teaspoons water


  1. Season porkchops 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, two to three minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
  2. Add vinegar and sugar to the pan and stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine and bring to a simmer while stirring.
  3. Add broth, pears and ginger to the wine-vinegar sauce bring to a simmer. Cook, uncovered, turning the pears occasionally, for 4 minutes. Add scallions and cook until the pears are tender, about 2 minutes more.
  4. Mix together the water and cornstarch into a slurry and add to the pan. Stir until the sauce thickens. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce.
  5. Serve immediately.



About mamaj

mom with two grown up girls, children pastor, avid knitter, coffee-lover, bear-collector. I love reading, hanging out with my girl friends and yes, I am owned by a golden lab, Jaden.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s