Pork Chops with Gingered Pears
Prep time: 10 minutes*
Cook time: 15 minutes
Per serving: 310 calories, 12g fat, 3g saturated fat, 60mg cholesterol, 45mg sodium, 22g carbohydrate, 3g fiber, 24g protein.
*15 minutes marinate time extra
4 tsp. olive oil, divided
1/2 cup apple cider
1 tbsp. cider vinegar
1 tsp. peeled, grated fresh gingerroot
2 garlic cloves, minced
1/2 tsp. ground turmeric
2 tsp. honey
4 (4-oz.) boneless pork chops
2 firm pears such as Bosc, cored and cut into slices
1/2 cup low-sodium chicken broth
2 fresh thyme sprigs
1. In a resealable plastic bag combine 2 teaspoons of the oil, plus cider, vinegar, ginger, garlic, turmeric and honey. Add chops; seal bag and turn to coat. Refrigerate 15 minutes, turning bag occasionally.
2. In a large skillet heat remaining 2 teaspoons oil over medium-high heat. Remove chops from marinade; reserve marinade. Pat chops dry with paper towels; add to skillet. Cook 1 minute per side or until lightly browned. Transfer to a plate.
3. Add pears to skillet; cook 2 minutes per side. Stir in reserved marinade, broth and thyme sprigs; bring to boiling. Return chops to pan. Reduce heat to low; simmer 5 to 7 minutes or until heated through (145°F). Discard thyme sprigs. Transfer chops and pears to a platter, spoon with pan juices, and serve.
Make it a meal:
Serve with mashed sweet potatoes and steamed green beans.
Because Bosc pears develop sweetness sooner than other varieties, the ripe flesh is firmer, making them excellent for eating fresh and for cooking because they hold their shape.
Bosc pears are an excellent source of fiber, including pectin, which helps lower cholesterol.