Pork Chops with Ginger, Pears & Cranberries

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.

Skillet of pear and pork chops

Ingredients and Directions


  • 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


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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