Pork Chops with Gingered Pears Recipe | South Jersey

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

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.

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.

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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 310

% Daily Value *
Total Fat 12g19%

Saturated Fat 3g15%
Cholesterol 60mg20%
Sodium 45mg2%
Total Carbohydrate 22g8%

Dietary Fiber 3g12%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pork Chops with Gingered Pears