Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins
4tspolive oil, divided
½cupapple cider
1tbspcider vinegar
1tsppeeled, grated fresh gingerroot
2garlic cloves, minced
½tspground turmeric
2tsphoney
4(4-oz.) boneless pork chops
2firm pears such as Bosc, cored and cut into slices
½cuplow-sodium chicken broth
2fresh thyme sprigs
1
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.
2
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.
3
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.
*15 minutes marinate time extra
Make it a meal: Serve with mashed sweet potatoes and steamed green beans.
Culinary: Because Bosc pears develop sweetness sooner than other varieties, the ripe flesh is firmer, making them excellent for eating fresh and for cooking because they hold their shape.
Nutrition: Bosc pears are an excellent source of fiber, including pectin, which helps lower cholesterol.
Ingredients
4tspolive oil, divided
½cupapple cider
1tbspcider vinegar
1tsppeeled, grated fresh gingerroot
2garlic cloves, minced
½tspground turmeric
2tsphoney
4(4-oz.) boneless pork chops
2firm pears such as Bosc, cored and cut into slices
½cuplow-sodium chicken broth
2fresh thyme sprigs
Directions
1
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.
2
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.
3
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.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
