4 pork chops, ½ - ¾ inch thick boneless
Salt and freshly ground pepper to taste
3 teaspoons canola oil
Salt and freshly ground pepper to taste
3 teaspoons canola oil
2 tablespoon butter, seperated
4 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons light brown sugar
2/3 cup dry white wine or pear nectar
1 cup chicken broth
1 teaspoon onion powder
1/8 teaspoon nutmeg
1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths
1 1 inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/3 cup)
8 green onions, trimmed and sliced into 1/2-inch sections
2 teaspoons cornstarch mixed with 3 teaspoons cold water
Season pork with salt and pepper. Heat oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add pork and cook until browned and just cooked through, 3 to 4 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, onion powder, nutmeg, 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, then mix in 1 tablespoon butter. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.
4 tablespoons cider vinegar
2 tablespoons sugar
2 tablespoons light brown sugar
2/3 cup dry white wine or pear nectar
1 cup chicken broth
1 teaspoon onion powder
1/8 teaspoon nutmeg
1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths
1 1 inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/3 cup)
8 green onions, trimmed and sliced into 1/2-inch sections
2 teaspoons cornstarch mixed with 3 teaspoons cold water
Season pork with salt and pepper. Heat oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add pork and cook until browned and just cooked through, 3 to 4 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, onion powder, nutmeg, 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, then mix in 1 tablespoon butter. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.
Pair this with a simple salad, bread and a nice wine and you've got a great dinner. Alsatian whites immediately come to mind, bringing both sweet fruit and balanced acidity to the fore. These wines come from the banks of the Rhine, but there are equally wonderful domestics. I would choose one of the ever popular Pinot Grigios for summer even though some wine snobs scorn them. Or perhaps a light chilled Riesling. Bon Appetit Honeychild!
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