Pork with Pears and Ginger
Original kaboose.com recipe, developed by Wendy Kalen
Average User Rating:
Pork goes brilliantly with fruit. And ginger-pear is a classic pairing. Put them all togther and in less than 15 minutes you have a fabulous dinner.
- 4 6-ounce boneless center cut loin pork chops
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4½ teaspoons olive oil
- 1½ teaspoons ground ginger
- 1 tablespoon Dijon mustard
- 1 15-ounce can pear halves in juice, sliced
- 1 tablespoon butter
- Heat broiler. Season pork with salt and pepper. In large skillet heat oil over high heat until it shimmers.
- Cook pork in skillet 3 minutes, turning once, or until browned on both sides.
- Place pork on jelly-roll pan and broil 7 minutes or until just cooked through. Remove and keep warm.
- Meanwhile, add the ginger to the skillet, stirring to combine. Stir in mustard to combine.
- Add pear juice. Cook about 3 minutes until liquid has thickened enough to coat the back of a spoon.
- Add butter and swirl until melted.
- Gently stir in the pears and remove from heat. Serve pear sauce with pork.
- Wrap finished dish well and freeze up to 4 months
Servings per Recipe:
1 6-ounce pork chop