Ingredients

• 4 4-ounce boneless pork chops, 1/2 inch thick, trimmed
• Salt & freshly ground pepper, to taste
• 2 teaspoons canola oil
• 3 tablespoon cider vinegar
• 2 tablespoon sugar
• 2/3 cup dry white wine
• 1 cup reduced-sodium chicken broth
• 1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths
• 1 1-1/2-inch fresh ginger, peeled and cut into thin julienne strips (1/4 cup)
• 6 scallions, trimmed and sliced into 1/2-inch lengths
• 2 teaspoons cornstarch mixed with 2 teaspoons water

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Cooking Directions

Step 1

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.

Step 2

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.