"In this quick and healthy recipe pan cooked chops are topped with a lovely combination of pears spiked with fresh ginger. Have not had a chance to try this out but it looks like something I would enjoy. Nutritional information: 237 calories; 5 g fat; 2 g fiber"

Ingredient :

• 4(4 ounce) boneless pork chops, select a thicker cut and trim all visible fat
• salt & freshly ground black pepper
• 2teaspoons canola oil or 2 teaspoons corn oil
• 3tablespoons cider vinegar
• 2tablespoons sugar (I think you can do this with Splenda by adding it closer to the end of the preparation)
• ²⁄₃cup white wine, dry would be best
• 1cup reduced-fat chicken broth
• 1firm ripe bosc pears or 1 Anjou pear, peeled, cored and cut lengthwise into eighths
• ¹⁄₄cup fresh ginger, peeled and cut into thin julienne strips
• 6scallions, trimmed and sliced into 1/2 inch lengths
• 2teaspoons cornstarch
• 2teaspoons water

Directions :

• Season porkchops with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook until browned and just cooked through, two to three minutes per side. Transfer to a plate and keep warm. Pour off fat from the pan.
• Add vinegar and sugar to the pan and stir to dissolve the sugar. Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. Pour in wine and bring to a simmer while stirring.
• Add broth, pears and ginger to the wine-vinegar sauce bring to a simmer. Cook, uncovered, turning the pears occasionally, for 4 minutes. Add scallions and cook until the pears are tender, about 2 minutes more.
• Mix together the water and cornstarch into a slurry and add to the pan. Stir until the sauce thickens. Reduce heat to low and return the pork and any accumulated juices to the pan; turn to coat with the sauce.
• Serve immediately.