with Pear and Soy-Ginger Glaze
This one-skillet dish is a perfect pairing of pork and braised fruit, with a hint of soy sauce and a pinch of cayenne. Apples, such as Golden Delicious, can be substituted for the pears. Also, if you plan to serve this to company, you can make the pear glaze 1 to 2 days in advance and keep refrigerated. Warm the glaze before adding to the chops in the pan.
1/3 cup pear nectar, plus 2 tablespoons
1/2 cup brown sugar, packed
3 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh ginger root, grated
1/4 teaspoon cayenne
4 firm but ripe Anjour pears, peeled, halved lengthwise, cored, and cut into 1/2-inch wedges
2 teaspoons cornstarch
4 bone-in center loin pork chops, about 3/4-inch thick
1/2 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 1/2 tablespoons olive oil
- To make Pear Glaze: Bring pear nectar to simmer in large, non-stick skillet over medium-high heat. Add sugar, soy sauce, vinegar, ginger root, and cayenne. Stir until sugar is dissolved and sauce begins to simmer. Add pears and stir to coat. Cook, basting pears frequently, until pears are barely tender, 4 minutes. Mix remaining 2 tablespoons of pear nectar with cornstarch and stir into pear mixture. Simmer until sauce thickens slightly. Transfer to bowl and set aside. Wipe out skillet.
- For Chops: Combine flour, thyme, pepper, and salt on plate. Dredge chops in flour mixture, coating all sides and shaking off excess.
- Using same pan, heat olive oil over medium-high heat and swirl to coat pan. Add pork chops and brown on each side, turning once, about 4 minutes per side. Turn heat to low and pour pear mixture over top, cover, and cook until chops and internal temperature on a thermometer reads 160°F (70°C). and pears are tender, about 5 minutes. Serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 441 calories; Protein: 21 grams; Fat: 10 grams; Sodium: 600 milligrams; Cholesterol: 50 milligrams; Saturated Fat: 2 grams; Carbohydrates: 73 grams; Fiber: 7 grams.
Recipe and photograph provided courtesy of National Pork Board.