PORK CHOPS WITH GINGER PEAR SAUCE
In this quick and healthy recipe pan cooked chops are topped with a lovely combination of pears spiked with fresh ginger. Have not had a chance to try this out but it looks like something I would enjoy. Nutritional information: 237 calories; 5 g fat; 2 g fiber
Provided by justcallmetoni
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- Serve immediately.
PORK WITH PEAR AND GINGER SAUCE
Make and share this Pork With Pear and Ginger Sauce recipe from Food.com.
Provided by Chef at Heart
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from porkchops.
- In larg non stick skillet heat oil (med heat).
- Cook pork 3-5min per side.
- Transfer to dish and cover with foil to keep warm.
- Add the lemon juice and the sugar to the pan and stir contantly abd cook until golden.
- Stir in wine and chicken broth.
- Add pears and cook uncovered for 5-7 minutes or until tender.
- Mix cornstarch with 2 tsp water.
- Add salt and pepper to taste.
- Add ginger.
- Return pork chops to skillet and heat through.
- ***I serve this with rice.
GINGER PEAR SAUCE
Categories Condiment/Spread Sauce Food Processor Ginger Lemon Pear Winter Gourmet
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Peel, core, and finely chop fresh pears. In a saucepan simmer fresh pears, nectar, dried pears, sugar, butter, ginger, lemon juice, cinnamon stick, and a pinch of salt until pears are tender, about 25 minutes. Remove pan from heat and stir in vanilla. Discard cinnamon stick.
- Force pear mixture through a food mill or ricer, or in a food processor purée to desired consistency.
GINGER-PEAR SAUCE
Steps:
- Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 25 grams
POACHED PEARS IN WHITE WINE AND GINGER SAUCE
Steps:
- In a saucepan, combine 1 cup sugar, water, white wine, lemon rind and ginger. Bring to boil, stirring to dissolve sugar.
- Add pears. Poach until tender, 15 to 20 minutes.
- Cool pears in poaching liquid. When cooled, set pears aside. Bring poaching liquid to boil and reduce to approximately Z cup. Remove ginger and reserve. Discard lemon rind.
- Add 2 tablespoons Grand Marnier and blend.
- Sweeten whipped cream with 1 tablespoon sugar and 1 tablespoon Grand Marnier.
- Place pears on four serving plates. Pour sauce over and sprinkle with reserved ginger. Serve with whipped cream mixture.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 1 gram, Carbohydrate 85 grams, Fat 4 grams, Fiber 6 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 8 milligrams, Sugar 73 grams
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