Pork Chops with Pear & Ginger Sauce

4 4-oz. boneless pork chops, 1/2 inch thick, trimmed salt freshly ground pepper to taste 2 t canola oil 3 tb cider vinegar 2 tb sugar 2/3 c dry white wine 1 c reduced-sodium chicken broth 1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths 1 1 1/2-inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/4 cup) 6 scallions, trimmed and sliced into 1/2-inch lengths 2 sliced candied ginger, thinly sliced 2 t cornstarch mixed with 2 teaspoons water

1. Season pork with salt (lots) and pepper and let sit for five minutes. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
2. Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds.
3. Pour in wine (stand back, as the caramel may sputter) and bring to a simmer, stirring.
4. Add broth, pears and ginger; bring to a simmer. Cook, uncovered, turning the pears occasionally, for 5 minutes.
5. Add scallions and cook until the pears are tender, about 2 minutes more.
6. Add the cornstarch mixture and cook, stirring, until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.

Rating: 4/5 stars

Source: Eating Well website
Per serving: 237 calories; 5 g fat (1 g sat, 2 g mono); 52 mg cholesterol; 20 g carbohydrate; 22 g protein; 2 g fiber; 278 mg sodium. Nutrition bonus: 635 mg potassium (32% dv).