Subj : BH&G 1960
To   : ALL
From : DAVE DRUM
Date : Sun Feb 28 2021 12:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops w/Pear & Ginger Sauce
 Categories: Pork, Fruits, Herbs, Wine, Vegetables
      Yield: 4 Servings
 
      4    (4 oz ea) boneless pork
           - chops; 1/2" thick, trimmed
           Salt & fresh ground pepper
      2 ts Canola oil
      3 tb Cider vinegar
      2 tb Sugar
    2/3 c  Dry white wine
      1 c  Reduced-sodium chicken
           - broth
      1    Firm, ripe pear; peeled,
           - cored, in eighths
      1    (1 1/2") piece fresh ginger;
           - peeled, in thin julienne
      6    Scallions; trimmed, in 1/2"
           - lengths
      2 ts Cornstarch
           +=MIXED WITH=+
      2 ts 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. 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 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.
  
  EatingWell.com | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The easy way is always mined.
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