Pork Chops With Ginger Pear Sauce - cooking recipe

Ingredients

4 (4 ounce) boneless pork chops, select a thicker cut and trim all visible fat
salt & freshly ground black pepper
2 teaspoons canola oil or 2 teaspoons corn oil
3 tablespoons cider vinegar
2 tablespoons sugar (I think you can do this with Splenda by adding it closer to the end of the preparation)
2/3 cup white wine, dry would be best
1 cup reduced-fat chicken broth
1 firm ripe bosc pears or 1 Anjou pear, peeled, cored and cut lengthwise into eighths
1/4 cup fresh ginger, peeled and cut into thin julienne strips
6 scallions, trimmed and sliced into 1/2 inch lengths
2 teaspoons cornstarch
2 teaspoons water

Preparation

Season porkchops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, two to three minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
Add vinegar and sugar to the pan and stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine and bring to a simmer while stirring.
Add broth, pears and ginger to the wine-vinegar sauce bring to a simmer. Cook, uncovered, turning the pears occasionally, for 4 minutes. Add scallions and cook until the pears are tender, about 2 minutes more.
Mix together the water and cornstarch into a slurry and add to the pan. Stir until the sauce thickens. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce.
Serve immediately.