Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Wonderful! I add two large pears and double the sauce ingredients.
In love with this recipe!! This ginger pear sauce is killer! It would go with ham or a pork roast as well. Not a huge meat eater myself, so looking forward to trying it with waffles or crepes. I like the idea of trying white wine in place of chicken stock and will try that as well.
I made this tonight and it was absolutely delicious. I wanted to rewind and relive the entire experience. Thank you!!
Re: pork chops that curl.
Take some kitchen scissors and cut through the fat of the pork about every 3/4″ or so. This will help to keep the pork chop flat in the pan. Good luck! I will be trying this recipe tonight!
Sounds lovely, but I think I’d want to puree the pears.
It sounded good in print and I was not disappointed. Rich, just sweet enough and it was a perfect complement to the pork. I scaled it down for one and it still worked beautifully. I served it with simple boiled potatoes and crunchy carrots. I’ll definitely do it again. Excellent.
Cooked up this recipe yesterday but with some boneless pork chops instead — definitely a keeper! Thanks for posting it!
I loved this recipe and cooked it as suggested using vegetable stock instead as the the veg was already cooking in another pad. I will be cooking this again without a doubt I loved it as it had ginger in it.
Can you substitute some ground ginger?
You could try. If you do, please let us know how it works out for you.
I made it with a teaspoon of fresh dried ground ginger. After it was done cooking, I sprinkled a little more ginger for added ginger flavor. Worked out fine. Looking forward to trying it with fresh ginger.
That looks so good! I will have to try it soon. And I must ask you, where did you get those acorn plates? They are so pretty! :)
Hi Amanda, it’s Burleigh “oak and acorn” pattern for Williams-Sonoma Home. I bought the one plate at Williams-Sonoma a couple years ago at a close-out sale, but haven’t been able to find any more.
Made it last night. Truly wonderful. I figured we would have leftovers (fat chops from Skagit River Ranch), but the 8 and 11 year olds polished off their chops, as did the parents. The only change I made was to sub verjus for half of the cider vinegar. Other than that, I did what I never do except when I’m baking, I stuck to the recipe. And such a payoff! Thanks for a fabulous recipe.
It will make a world of difference to use lard (rendered pork fat) for frying instead of oil. The meat will take on a whole new taste experience. It won’t taste scorch fried! The meat flavor will shine through :-)
Lard is a fabulous cooking fat, especially if you render it yourself. The stuff they sell at the market tends to be treated. As for “scorch fried”, I haven’t found that an issue with using oil, especially high smoke point oil such as canola, grapeseed, or rice bran oil.
This is one of my favorite too.. instead of chicken stock, I used white wine to add another layer of flavor. It’s delicious