August means that pears and leeks are now available fresh at your grocery store and local farmer’s markets. Take advantage of these wonderful flavours by using them together on pork chops for a naturally sweet dinner that provides a protein punch the whole family will love!
Pork Chops with Pears, Leeks and Ginger
- 4 boneless pork chops
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 teaspoons olive oil
- 2 bosc pears, cored and cut into eighths
- 1 cup sliced leek
- 1 tablespoon fresh minced ginger
- 1⁄2 teaspoon sugar
- 1 cup chicken stock
- 2 tablespoons apple cider vinegar
Sprinkle pork chops on both sides with the salt and pepper.
In a skillet heat oil over a medium heat and add the pork chops. Cook for 3-4 minutes per side, or until slight hint of pink remains in the centre of the chop. Place aside.
Add pears, leeks and ginger to skillet. Sprinkle with the sugar. Let cook stirring occasionally until the leeks and pears are starting to turn brown.
Pour in stock and vinegar. Simmer for 5 minutes or until pears are soften and sauce is reduced slightly.
Return pork to skillet and simmer for another 2 minutes until pork is cooked through.
You can also substitute apples for the pears.