Pork with Pears & Ginger



2 tsp. vegetable oil

1 lb. boneless center cut pork chops, cut into 4 slices about 1/2 inch thick

3 Tbsp. cider vinegar

2 Tbsp. sugar

2/3 cup dry white wine or cooking wine

2/3 cup reduced sodium chicken stock

1 firm pear, peeled, cored and cut lengthwise into 8 pieces

1 two-inch piece of ginger root, peeled and cut into very thin strips or 1 tsp. dried ginger

6 scallions, trimmed and cut into 1 inch pieces

2 tsp. cornstarch

2 tsp. water

Salt and pepper (optional)

  1. Heat oil in large non-stick skillet over medium high heat. Add pork and cook 3 to 5 minutes per side or until inside is no longer pink. Season with salt and pepper. Remove and set aside.
  2. Add vinegar and sugar to skillet. Cook for 1 minute or until sugar turns golden brown. Pour in wine and chicken stock and cook for 1 minute longer. Add pears and ginger. Cook, stirring occasionally for 3 minutes.
  3. Dissolve cornstarch in 2 tsp. water and stir into pan until sauce thickens. Add scallions and pork. Heat through.

Serve with rice and steamed snow peas.

1 Serving: calories 290 total fat 15 g cholesterol 80 mg sodium 90 mg

Serves 4