Pork Chops with a Pear & Ginger Sauce
Pork Chops with Pear & Ginger
This has very quickly become a family favourite, I’ve tinkered with the original recipe for personal preference, the best thing about cooking, especially as you get a decent handle on what herbs and spices compliment and contrast the flavours you’re presenting. Preparing dishes like these does not require the rigid ingredient regime of cake baking so feel free to experiment.
This dish uses balances the meaty joy of pork with the sweet and sharpness of the pear, ginger, and cider vinegar. My mouth is watering just writing this.
- 4-6 pork chops
- 2 Tbsp Sunflower Oil
- I big dollop of unsalted butter or spread.
- 4 Spring Onions, chopped
- About 4cm of Ginger root (finely grated) or squeezy Ginger (much easier and lasts longer)
- 4 pears (peeled, cored and chopped into cubes)
- 350ml hot water
- A Splash of Cider Vinegar
- 2-3 Tablespoons of honey (supermarkets own is fine)
- A sprig of Rosemary (chopped finely)
- A sprinkle of Black Pepper
- Top Tip, slice not only the fat on the pork chop but also make cuts into the meat of about 2cm. This will stop it from curling in the pan while it cooks.
- Rub some salt into the cuts and allow to settle at room temperature for about 15 minutes.
- Heat the oil (I use Sunflower oil, it’s a cheaper alternative to olive oil and comes with a variety of health benefits) in your frying pan. Once hot put half of your prepared chops in and sear each side for about 3 minutes, repeat with the others. Dry any excess oil off the meat with a paper towel and allow to rest while you make your sauce.
- Empty out most of the oil from the pan saving about 2 tablespoons for making the base of your sauce.
- Finely chop your Spring Onions and mix in the pan with the butter, residual oil and Ginger. Mix this around for a minute or two.
- Next add the pear, to keep it simple, cut the pears into small cubes (Approximately 2cm chunks) and add to the pan and stir in for another minute.
- Add your chicken stock to 350Ml of hot water and stir in about a tablespoon of Cider Vinegar and honey then add the mixture to the pan and boil.
- Keep boiling until about just over half of the sauce has evaporated which should take around 5 minutes on full heat.
- Once reduced, turn off the heat, the heat radiating from the pan will take care of the rest. Add your Rosemary (I prefer half chopped and half whole) and add a sprinkle of black pepper.
- Dish up with your beautifully rested Pork Chops and enjoy.