4 boneless pork chops, ½ inch thick and trimmed
1 ripe pear; peeled, cored and cut lengthwise into eighths
6 scallions, trimmed and sliced into ½ inch lengths
2 teaspoons canola oil
1 cup reduced-sodium chicken broth
¼ cup thin peeled julienne strips fresh ginger
3 tablespoons cider vinegar
2 tablespoons sugar
2/3 cup dry white wine
2 teaspoons cornstarch mixed with 2 teaspoons water
Salt & freshly ground pepper
Cook the pork chops.
Season the pork chops and fry them in a large skillet with the oil for 2 – 3 minutes on each side. Once cooked place them on a plate and keep them warm. Pour off the fat from the pan.
Make the sauce.
Add the vinegar and the sugar to the pan and stir until the sugar has dissolved. Cook this until the syrup turns a dark amber color, this should take 10 – 20 seconds. Once done, pour in the wine and bring it to the simmer stirring continuously. Add the broth, pear and ginger and bring this to a simmer. Allow to simmer for 5 minutes turning the pears occasionally then add the scallions and cook for a further 2 minutes. Add the cornstarch mixture and cook until the sauce has thickened.
Reduce the heat to low and return the pork to the pan. Turn the pork over to ensure that it is coated with the sauce. Serve immediately.