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Pork Chops with Pear and Ginger-Soy Glaze

Pork Chops with Pear and Ginger-Soy Glaze - Picture

Calories 381 (11% from fat)
Fat 4.3 gram
Saturated Fat 1.2 gram
Trans Fat 0 gram
Cholesterol 94 mg.
Sodium 767 mg.
Carb. 44 gram
Fiber 6 gram
Sugar 20 gram
Sugar Alcohol 0 gram
Protein 41 gram

Ingredients


4 firm ripe pears, halved, cored and cut into 1/2 inch wedges

1/3 cup pear nectar

1/2 cup Splenda
(We used the box that measures cup for cup like sugar.)

3 Tbsp. low sodium soy sauce

2 Tbsp. apple cider vinegar

1/4 tsp. ground ginger

1/4 tsp. cayenne

2 Tbsp. water

2 tsp cornstarch

1/2 cup flour

1 tsp. dried thyme

1 tsp. ground black pepper

4 (6 oz. each) lean, boneless, top loin pork chops

fat free olive oil spray


1. Cut the pears in half, core them, cut them into 1/2 inch thick wedges and then set them aside in a bowl.

2. Heat the pear nectar in a large non-stick pot over medium-high heat. Once it's simmering, mix in Splenda, soy sauce, vinegar, ginger and cayenne. Add the pears and stir until they're coated. Cook four more minutes, stirring ocassionally until pears are tender. Stir cornstarch and two tablespoons water into the mixture and simmer until it begins to thicken. Remove from heat and pour into a bowl.

3. Whisk together the flour, thyme and pepper in a shallow bowl. Dredge the pork chops through the flour mixture until coated.

4. Wipe the pot out and put it back on the stove over medium high heat. Coat it with fat free olive oil spray and cook the pork chops for four minutes. Then spray the chops with the olive oil spray, flip them over and cook another four minutes, until they're brown.

5. Reduce heat to low, pour pear mixtue over the top, stir together and cover. Cook until pears are tender and pork is thoroughly cooked, about 7-10 more minutes. Use a digital thermometer to check that the pork is done and at 150 degrees Fahrenheit. Serve.

Yield: 4 Servings


 

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