- Four 4-oz. boneless pork chops, trimmed (approx. ½ inch thick)
- Sea salt and freshly ground black pepper
- 2 tsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- 2 tbsp. honey
- 5 oz. white table wine
- 1 cup low-sodium chicken broth
- 1 large ripe pear, cut into thick slices
- ¼ cup fresh ginger, peeled and cut into thin strips
- 3 tbsp. shallots, peeled and thinly sliced
- 2 tsp. cornstarch + 2 tsp. water (mixed)
Season pork chops with salt and pepper. In large skillet, heat olive oil over medium-high heat. Add pork and cook until browned (approximately 2-3 minutes on each side). Pour off fat. Add vinegar and honey to skillet; stir to dissolve. Cook until mixture reduces. Carefully add wine to avoid spatter and bring to a simmer, stirring. Add broth, pear and ginger; return to a simmer. Cook uncovered, turning pears occasionally, for 5 minutes. Add shallots and cook until pears are tender, approx. 2 minutes. Add cornstarch mixture and cook, stirring, until lightly thickened. Reduce heat to low and return pork and any accumulated juices to skillet; turn to coat with the sauce. Serve immediately.
Serving size: ¼ recipe (1 chop); Calories 351; Fiber 5g; Protein 28g.