~Pork & Pear Au Jus~
Source of Recipe
Unknown
List of Ingredients
Start to Finish 30 minutes
2 small pears, each cored & cut into 8 wedges
1 cup pear nectar or apple juice
2 teaspoon grated fresh ginger
1/4 teaspoon ground ginger
******
4 pork loin rib chops, cut 3/4 inch thick (about 2 lbs.)
2 teaspoon cracked black pepper
1.4 teaspoon salt
1 tablespoon cooking oil
******
2 teaspoon cornstarch
Recipe
1) In a medium saucepan combine pear wedges, pear nectar or apple juice, fresh ginger, and cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 2 to 3 minutes or until fruit is tender. Remove pear wedges with a slotted spoon, reserving liquid. Pour liquid into a glass measure. If necessary, add enough additional pear nectar or apple juice to equal 1 1/4 cups; set aside.
2) Trim fat from meat. Use your fingers to press pepper onto both sides of chops. Sprinkle with salt. In a skillet cook chops in hot oil over medium to medium high heat for 8 to 10 minutes or until no pink remains and juices run clear, turning once. Remove chops from skillet and keep warm, reserving the drippings in the skillet.
3) For the sauce, stir cornstarch into the reserved drippings in the skillet. Stir in the reserved cooking liquid. Cook and stir until thickened and bubbly. Cook and stir for 1 minute. Add pears. Cook and stir for 1 minute more.
4) Serve pears with chops, drizzling sauce on top of chops.
Makes 4 servings
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