I have been making this dish for so many years I no longer remember where it came from. I used to clip recipes from our local newspaper and play with them until I was happy then write them down in a kitchen diary. I still cook from these old diaries. This is a simple yet elegant main course that is also quick. It is perfect for a special dinner as well as a weeknight treat.
The recipe calls for crystallized ginger which at the time was hard to find and considered a little exotic. Now you can find it in most grocery stores. You can alter the amount of ginger in this recipe to suit your taste. The original recipe uses boneless pork chops but I have also used a pork tenderloin sliced into 1/2" medallions. It works just as well...maybe even better. Over the years I have used every kind of pear available and all of them work well. Choose the kind that looks best in your market and is ripe but not too soft.
This recipe goes fast so have everything prepared in advance and ready to cook. I serve this dish with crispy roasted red potatoes. —WriteEye