Pork Chops with Ginger, Pears & Cranberries
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. Add your favorite Papapietro Perry Pinot Noir for a truly yummy dish.
Ingredients and Directions
**INGREDIENTS**
- 2 T. olive oil
- 4½ inch thick pork chops
- 1 T. rubbed sage
- Salt and pepper
- All purpose flour
- 1 T. butter
- 2 pears, peeled, cored and sliced thin
- ⅓ c. pinot noir
- 2 T. sugar
- 1 T. fresh ginger, peeled and minced fine
- ⅓ c. dried cranberries
**DIRECTIONS**
Heat oil in a large skillet over medium heat. Season pork with sage, salt and pepper. Lightly coat meat with flour and add to hot skillet. Sauté until brown, about 3 minutes per side. Transfer to a plate and keep warm.
Add butter to skillet and sauté pears over medium heat for 2 minutes. Stir remaining ingredients and boil until pears are tender and syrup is thick, about 5 minutes. Return pork to pan with any juices and simmer until cooked through, about 1 minute. Season to taste with salt and pepper.
Dish up the pork, spoon sauce over and serve with cous cous or polenta, and pour a glass or two of your favorite Papapietro Perry Pinot Noir.
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