Pork Chops with Pear & Ginger Sauce

found this recipe on Eating Well and made it for dinner tonight!  De-lish!  I was looking for a way to use fresh ginger - a great natural anti-inflammatory! yum yum!

8 boneless pork chops, 1/2 inch thick
2 tsp. canola oil
1/4 cup cider vinegar
2 Tbls. sugar
2/3 cup white wine
1 cup reduced-sodium chicken broth
1 firm, ripe pear, cored and cut lengthwise into eighths
1  1-1/2-inch long piece of fresh ginger, peeled and cut into thin julienne strips
6 scallions, trimmed and sliced
2 tsp cornstarch mixed with 2 tsp. water

1. Heat oil in a large nonstick skillet over med-high heat.  Season pork with salt & pepper and add to skillet, cooking until browned and just cooked through, about 2-3 minutes per side.  Transfer to a plate and keep warm.

2. Add vinegar and sugar to the pan, scraping bits from pan with a spatula and stirring to dissolve the sugar. Cook over med-high heat until the syrup turns a dark amber color - about 20-30 seconds.  Pour in wine and bring to a simmer, stirring. Add broth, pears, and ginger; bring to a simmer. Cook, uncovered, turning the pears occasionally, for 5 minutes.  Add scallions and cook until pears are tender, about 2-3 minutes more. Add the cornstarch mixture and cook, stirring, until slightly thickened. Reduce heat to low and return the pork and any juices to the pan; turn to coat with the sauce. Let cook for about 5 more minutes over low heat.

Serves 4-8. ( 4 of us big people polished this off)

Served this with homemade mashed potatoes and steamed green beans.