- 4 T-bone chops about 1 inch (2.5 cm) thick about 8 oz. (227 g)
- 2 tbsp (30 ml) of olive oil
- 3 tbsp (45 ml) sherry vinegar
- 2 tbsp (30 ml) white sugar
- 2/3 cup (166 ml) white wine like Sauvignon Blanc
- 1 cup (250 ml) low sodium chicken broth
- 2 firm, ripe Anjou pears or Bosc
- 1 ½ inch (3.8 cm) long piece of peeled ginger
- 6 scallions
- 1 tsp (5 ml) of corn starch
- Remove the chops from the refrigerator and allow to come to room temperature.
- Drizzle the chops with half the olive oil and season with salt and pepper.
- Place a large skillet over medium heat. Add the remaining oil to heat until shimmering. When hot add the pork to the pan and cook until a rich golden brown crust is achieved, flip and repeat for the other side.
- Remove the pork from the pan place on plate and cover with foil.
- Drain off any fat that is left in the pan.
- Peel core and cut the pears into eighths. Peel and slice the ginger into julienne strips. Thin slice the scallions on a bias.
- Place the pan over medium-high heat and add the sherry vinegar, white sugar and cook until the syrup starts to thicken. Pour in wine (note stand back it could sputter) add the chicken broth, pears, ginger, and bring to a simmer. Cook uncovered turning the pears occasionally, for 5 minutes. Mix cornstarch with 1 tbsp (15 ml) cool water. Add the corn starch mixture to pan and stir to incorporate well. Return the pork chops to the pan and any juices left on the plate. Toss the pork chops and scallions in velvety sauce. Season with salt and pepper. Garnish with scallions.
- Plate the pork and top with sauce and pears.