Hey guys! I’m so excited that Fall is finally here! I absolutely love Summer, but Fall cooking is one of my favorites with all the gorgeous produce, herbs, spices and warm flavors that come along with the season.
I was invited to participate in the Keystone Pantry Allulose Blogger Recipe Challenge this year and decided to make a gorgeous recipe for Pork Chops with Caramelized Pear and Ginger Sauce.
I used some boneless pork chops which were sautéed in a skillet until lightly browned.
Then I made a simple caramel sauce using some Banyuls vinegar and Allulose (in place of regular white sugar) until it was a dark amber caramel color,
and added some white wine and chicken broth to make the base for the sauce.
Next I simmered the sliced pears and ginger in the broth with a dash of cinnamon until they were soft and tender,
and stirred in a cornstarch slurry to thicken the sauce and added a few sprigs of thyme for some fresh herb flavors. 
As a complimentary side dish, I sautéed butternut squash noodles with fresh garlic in some butter with a dash of lemon juice to serve with the pork chops and then drizzled the sauce over the top of the dish. OMG – it was absolutely delicious! (And sugar-free and low-carb to boot!)
So what exactly is Allulose anyways? It is a rare natural sugar found in very small quantities in dates, dried figs, raisins and wheat, and also in other brown caramelized products such as caramel sauce, maple syrup and brown sugar.
It’s better for you than regular sugar and is a very low-calorie natural sweetener that is Non-GMO, Gluten Free, and works with Keto, Low-Carb, Paleo and Vegan diets.
Allulose has the same chemical formula as fructose but because it isn’t metabolized by the body, it does not raise blood sugar or insulin levels (and studies show it can reduce blood sugar levels!) and has zero net carbs and only 21 calories per teaspoon.
It provides a taste and texture similar to sugar, and doesn’t have a bitter aftertaste like most non-sugar sweeteners. But, you will need to use a little more than regular sugar because it isn’t as sweet. It does have the same volume and browning characteristics as white sugar when used in baking, but browns faster than regular sugar so it may require a slightly lower temperature when cooking with it. It also comes in powdered/crystalline forms or as a liquid syrup.
For more inspiration and information about Allulose, check out Lang’s Chocolate and Keystone Pantry products on Facebook, Twitter, Instagram, and Pinterest. #Keystonepantry #Alluloserecipe
A gorgeous Fall dish of sautéed pork chops in a caramelized pear and ginger sauce is perfect for an easy weeknight dinner. Made with Keystone Pantry Allulose in place of regular sugar, this meal is gluten free, Paleo and low carb/Keto friendly and healthy.
Ingredients
- 4 (4 ounce) boneless pork chops, 1 inch thick, trimmed
- Garlic salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons Banyuls vinegar (or apple cider vinegar)
- 3 tablespoons Keystone Pantry Allulose
- 1 cup white wine
- 1 cup low sodium chicken broth
- 1 firm ripe pear (Bosc or Anjou), cored and cut into eighths
- 1/4 cup fresh ginger, peeled and cut into thin julienne strips
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cornstarch mixed with 2 teaspoons water (to make slurry)
- 2 sprigs of fresh thyme, plus extra chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season pork chops with garlic salt and pepper and cook until browned and slightly cooked through, about 3 to 4 minutes per side. Transfer to a plate and keep warm with tented foil.
- Add the vinegar and Allulose to the skillet and stir to dissolve. Continue to cook over medium-high heat until a syrup forms and turns a dark caramel amber color, about 10-15 seconds (be careful not to burn!)
- Pour in the wine and bring to a simmer, stirring often. Add the chicken broth, pears, ginger and cinnamon and cook uncovered for about 5 minutes at a steady simmer until the pears are soft and tender.
- Add the cornstarch slurry mixture and stir, cooking for another few minutes until the sauce starts to thicken. Add the fresh thyme sprigs and reduce to the heat to low.
- Return the cooked pork chops to the pan (along with any juices) and toss with the sauce in the pan.
- Serve with the pear and ginger sauce on top of the pork chops alongside a vegetable dish and garnish with additional fresh thyme if desired.
