This is a wonderfully tantalizing dish well suited to autumn and winter dining.
Ingredients
- 4 pork chops or cutlets
- Garlic salt and freshly ground black pepper
- 1 tablespoon cooking oil
Sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon fresh rosemary – finely chopped
- 1 cup chicken stock
- 1 tablespoon fresh ginger - grated
- 1 pear – peeled and cut into thick slices
- 1 teaspoon cornflour – mixed with 1 tablespoon water
Method
- Season the pork chops with garlic salt and pepper. Heat a frying pan over a medium heat with 1 tablespoon cooking oil. Cook the pork chops until golden and cooked to your liking - set aside on a warm plate, cover with foil.
Sauce
- In a small bowl whisk the apple cider vinegar, brown sugar and rosemary together. Add slowly to the pan you cooked the pork in, scraping up the cooked bits of pork from the bottom of the pan.
- Add in the stock, ginger and pear. Simmer for 5 minutes. Add in the cornflour mixture to thicken the sauce.
- Pour any resting juices from the pork into the sauce.
- Serve the pork chops with the pear and ginger sauce.