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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ground mixed peppercorns give a slightly sweet, barely hot flavor to the pork and pears. If you don't have pear brandy, substitute regular brandy or additional chicken broth. Serve with egg noodles. Ingredients:
1 teaspoon olive oil |
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) |
2 teaspoons coarsely ground mixed peppercorns or black pepper |
1/2 teaspoon salt, divided |
1 teaspoon butter |
1 cup thinly sliced leek (about 1 large) |
2 firm bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices |
1/3 cup fat-free, less-sodium chicken broth |
1/4 cup white wine |
2 tablespoons pear brandy |
1 tablespoon chopped fresh sage |
sage leaves (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with pepper and 1/4 teaspoon salt. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan; cover and keep warm.
2. Add butter and leek to pan; sauté 2 minutes or until leek is tender. Add pears. Reduce heat to medium; cook about 2 minutes, stirring gently. Add broth, wine, brandy, chopped sage, and remaining 1/4 teaspoon salt; bring to a boil. Cook until sauce is slightly thickened (about 2 minutes). Spoon sauce over pork. Garnish with sage leaves, if desired.
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