I'll share my recipe, if you'll share yours, May 13, 2011

15 years ago

Pork Chops with Pear & Ginger Sauce

From EatingWell

In this quick saute, vinegar and sugar are caramelized in the skillet, forming a deep, richly flavored base for the sauce. Ginger adds a spicy note that plays against the mild pork and pear.

4 servings

Active Time: 40 minutes

Total Time: 40 minutes

4 4-ounce boneless pork chops, 1/2 inch thick, trimmed

Salt & freshly ground pepper, to taste

2 teaspoons canola oil

3 tablespoons cider vinegar

2 tablespoons sugar

2/3 cup dry white wine

1 cup reduced-sodium chicken broth

1 firm, ripe pear, such as Bosc or Anjou, peeled, cored and cut lengthwise into eighths

1 1-1/2-inch-long piece fresh ginger, peeled and cut into thin julienne strips (1/4 cup)

6 scallions, trimmed and sliced into 1/2-inch lengths

2 teaspoons cornstarch mixed with 2 teaspoons water

Preparation

1. Season pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.

2. Add vinegar and sugar to the pan; stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine (stand back, as the caramel may sputter) 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 the pears are tender, about 2 minutes more. Add the cornstarch mixture and cook, stirring, until lightly thickened. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce. Serve immediately.

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Comments (5)

Marilyn Sue
15 years ago
* Heritage Chocolate Cake
*

* 2/3 cup butter or margarine, softened
* 1-3/4 cups sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1/2 cup HERSHEY'S Cocoa
* 1 teaspoon baking powder
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1-1/2 cups buttermilk or sour milk*
* CHOCOLATE FUDGE FROSTING (recipe follows)

Directions
1. 1 Heat oven to 350Ã¯Â¿Â½F. Grease and flour two 9-inch round baking pans.
2. 2 Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans.
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with CHOCOLATE FUDGE FROSTING. 8 to 10 servings.
* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.

CHOCOLATE FUDGE FROSTING
1/3 cup butter or margarine
2/3 cup HERSHEY'S Cocoa
2-2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. 1 Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth.(Mixture will be very thick.) Remove from heat; pour into medium bowl. Cool slightly.
2. 2 Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.
Sue
Jasdip
15 years ago
'tis the season!
These are our favourite muffins!

Rhubarb Muffins

2 1/2 cups flour
3 tsp baking powder
1 tsp salt
1/2 cup white sugar
1/2 cup brown sugar
3 cups diced rhubarb
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 tsp almond flavouring

Mix dry ingredients. Beat egg, add milk, oil and almond.

Pour over dry ingredients and stir to moisten. Fold in rhubarb.

Bake at 375 in greased muffin tins 30 minutes.
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Banana Split Bread Banana Split Bread Timer Prep Time:10 min Cook Time:50 min Yield: 1 loaf INGREDIENTS: Crisco Flour No-Stick Spray 1 (8 oz.) can crushed pineapple, well drained, reserving juice 1 (14 oz.) package Pillsbury Banana Quick Bread 2 large eggs 3 tablespoons Vegetable Oil 1/3 cup chopped maraschino cherries 1/3 cup mini semi-sweet chocolate chips 1/3 cup chopped pecans 1/4 cup Vanilla Frosting PREPARATION DIRECTIONS: HEAT oven to 375F. Spray bottom only of an 8 x 4 or 9 x 5-inch loaf pan with flour no-stick spray. Add water to reserved pineapple juice to make 3/4 cup. COMBINE bread mix, eggs, oil, pineapple, cherries, chocolate chips, pecans and reserved pineapple juice in large bowl. Stir 50 to 75 strokes with spoon until moistened. Pour batter into prepared pan. BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 15 minutes. Remove from pan. Cool completely. PLACE frosting in quart-size resealable freezer bag. Close. Microwave on HIGH (100% power) 6 to 8 seconds or just until soft. Cut a very small opening in one of the corners. Squeeze bag to drizzle frosting over cooled bread. High Altitude (above 3500 ft.): ADD 1 tablespoon flour to dry mix. Bake at 375F for 40 to 50 minutes. Sue
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1/2 c. pecans
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I'll share my recipe, if you'll share yours, May 13, 2011

Comments (5)

Marilyn Sue

Jasdip

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