Ginger-Pear Pork Chops

  • 3 boneless pork chops, about 6 oz. each
  • Kosher salt and cracked black pepper, to taste
  • 1 T. olive oil
  • 2 T. apple cider vinegar
  • 2 T. brown sugar
  • 1 tsp. dried rosemary
  • 1 c. chicken broth
  • 1 T. freshly grated ginger
  • 1 ripe pear, sliced lengthwise
  • ½ yellow onion, sliced into wedges
  • 1 tsp. corn starch
  • 2 T. cold water

Season the pork chops with salt and pepper on all sides.

Heat thee olive oil over medium-high heat in a large nonstick skillet. Add the pork chops and cook them until browned and just cooked through, about 3–4 minutes per side. Transfer the pork chops to a plate and cover them to keep warm.

Add the vinegar, brown sugar, and rosemary to the skillet. Stir, over medium heat, until the sugar has completely dissolved. Simmer until the syrup turns a dark amber color, about 10–20 seconds. Add the broth, and bring to a simmer, stirring occasionally. Add the pear slices, ginger, and onions and cook, uncovered, for about 5 minutes.

In a small cup or bowl, whisk the corn starch and cold water together with a fork until the corn starch has fully dissolved. Slowly add it to the simmering sauce in the skillet and stir until the sauce has thickened. Reduce the heat to low and return the pork and any juices to the pan. Serve hot.

  • Yields: 3 servings
  • Preparation Time: 30 minutes
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