This is another ‘quickie’ dinner and when you have kids in so many different sports, or dance classes, or company coming, this is a great way to go. The only secret to being super quick is to measure out all the ingredients first and then go for it. Also this cut of meat is made for fast cooking.
- 2 small pears, cored and cut into 8 wedges
- 1 cup pear nectar (or apple juice if that is all you have in the cupboard)
- 2 tsp. grated fresh ginger
- 1/4 tsp. ground cinnamon
- 4 pork loin chops, 3/4 inch thick
- 1 tsp. cracked pepper
- pinch of salt
- 1 tbsp. olive oil
- 2 tsp. cornstarch
In a saucepan combine the pear wedges, pear nectar, fresh ginger and cinnamon. Bring to a boil then reduce heat, simmering for about 2-3 minutes until tender. Remove them with a slotted spoon, set aside and reserve liquid (should measure 1/1/4 cups). Add more nectar if it doesn’t.
Cut away the excess fat and press the pepper into the meat and sprinkle with salt. Cook in a hot skillet for about 9-10 minutes until there is no pink and the liquid runs clear. Remove the chops but reserve the drippings in the pan.
Add the cornstarch by whisking into the drippings. Add the pear liquid and cook until it becomes thickened. Add the pears and cook a further 60 seconds.
If having mashed potatoes, put a large dollop in the center of the plate, place a chop just off to the side (yet still on the potatoes) and drizzle the sauce over the top.
This is even company fare. Add a vegetable, salad, glass of wine and what more could you ask for?
I know…..you are so welcome!