Description
I’m a huge fan of apple cranberry pork chops come autumn, but while every basic woman out there is trying to push pumpkin spiced everything, I’m trying my mightiest to hold on to summer flavours!
Ingredients
- 4 packages (4 Oz. Size) Pork Chops, 1/2 Inch Thick
- Sea Salt And Freshly Ground Pepper To Taste
- 2 teaspoons Canola Oil
- 3 Tablespoons Cider Vinegar
- 2 Tablespoons Brown Sugar
- ⅔ cups Dry White Wine
- 1 cup Reduced Sodium Chicken Broth
- 1 Firm, Ripe Pear (Bosc Or Anjou), Cored And Sliced Lengthwise
- 1 piece (1 1/2 Inch Size) Fresh Ginger, Grated
- ½ Sweet Onion, Chopped
- 2 teaspoons Cornstarch Mixed With 2 Tablespoons Of Cool Water
- 1 Tablespoon Fresh Rosemary, Chopped
Preparation
Season pork with sea salt and pepper. Slice into any fat along the edge of the pork chop so that the pork chop doesn’t curl as you cook it.
In a large skillet, heat oil over medium-high heat. Add pork chops and cook until browned and just cooked through, 3–4 minutes per side. Transfer chops to a plate and keep warm. Discard fat from the pan.
Add vinegar and sugar to the pan; stir until sugar has dissolved. Cook over medium-high heat until syrup turns a dark amber color, 10–20 seconds. Add wine (stand back, as the caramel may spit) and bring to a simmer, stirring.
Add broth, pears and ginger; bring to a simmer. Cook, uncovered, turning the pears occasionally, for approximately 5 minutes.
Add onion and cook until pears are tender, approximately 2 minutes more. Add cornstarch mixture and cook, stirring, until the sauce has thickened. Reduce heat to low and return the pork and any juices to the pan; turn to coat with the sauce.
Sprinkle fresh rosemary on top of the chops. Serve immediately.
