Pork Chops With Gingered Pears
|Lemon juice||3 Tablespoon|
|Dijon mustard||3 Tablespoon|
|Pork loin chops||1 1⁄2 Pound (4 Pork Loin Chops, 1/2 Inch Thick)|
|Pear||1 Large, unpeeled (Preferably Red Bartlett)|
|Apple juice||1⁄4 Cup (4 tbs)|
|Grated lemon zest||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
1 Preheat the broiler. Line a broiler pan with foil.
2 In a small bowl, combine the lemon juice, mustard and thyme.
3 Place the chops on the broiler pan and brush them with half of the lemon-mustard mixture. Broil the chops 4 inches from the heat for 5 minutes.
4 Turn the chops over and brush them with the remaining lemon-mustard mixture. Broil for 7 minutes longer, or until the chops are cooked through.
5 Meanwhile, core the pear and cut it lengthwise into about 16 thin slices.
6 In a medium skillet, warm the butter over medium heat until the butter is melted. Add the pear slices and cook until browned on both sides, about 1 minute. Add the apple juice, lemon zest (if using) and ginger, and bring the mixture to a boil.
7 Remove the skillet from the heat, remove 8 pear slices for garnish, if desired, and set aside. Mash the remaining pears with a potato masher or wooden spoon. Return the skillet to low heat and let the excess moisture cook off while you finish broiling the chops; stir occasionally to prevent sticking.
8 Finely chop the scallions.