Lamb Chops With Ginger Pear Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

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

Recipe

• 1 season lambchops with salt and pepper. heat oil in a large nonstick skillet over medium-high heat. add lamb 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.
• 2 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.
• 3 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.
• 4 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 lamb and any accumulated juices to the pan; turn to coat with the sauce.
• 5 serve immediately.