AuthorMike EgrieCategory, DifficultyIntermediate
Pork Chops with Gingered Pears
Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 4 tsp olive oil, divided
 ½ cup apple cider
 1 tbsp cider vinegar
 1 tsp peeled, grated fresh gingerroot
 2 garlic cloves, minced
 ½ tsp ground turmeric
 2 tsp honey
 4 (4-oz.) boneless pork chops
 2 firm pears such as Bosc, cored and cut into slices
 ½ 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.

*15 minutes marinate time extra

Make it a meal:
Serve with mashed sweet potatoes and steamed green beans.

Culinary:
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.

Nutrition:
Bosc pears are an excellent source of fiber, including pectin, which helps lower cholesterol.

Ingredients

 4 tsp olive oil, divided
 ½ cup apple cider
 1 tbsp cider vinegar
 1 tsp peeled, grated fresh gingerroot
 2 garlic cloves, minced
 ½ tsp ground turmeric
 2 tsp honey
 4 (4-oz.) boneless pork chops
 2 firm pears such as Bosc, cored and cut into slices
 ½ cup low-sodium chicken broth
 2 fresh thyme sprigs

Directions

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.

Pork Chops with Gingered Pears
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