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)
How to Make It
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.
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.
My whole family loved this recipe. I made a few adaptations - I couldn't find chops that were 1/2" thick so I got the "thick cut." After browning on both sides as directed, I turned the heat to low and covered the pan to let the chops finish cooking through. This also made them VERY tender. By using thick chops, I wound up with nearly 2 lbs. of meat, so I doubled all of the sauce ingredients (not the pears). I didn't have any brandy of any kind, so I used more white wine (rather than chicken broth). Because of the larger amount of liquid than in the original recipe, I removed the pears from the sauce halfway through to keep them from overcooking while the sauce continued to reduce. We liked it so much, I probably will NOT try it with the pear brandy at all. Different and delicious!
Tonight is the 2nd time I've made this dish. I wanted to give it a fair chance when I actually had the pear brandy. The sauce part was good and we liked the pears, but on the whole we thought it was just ok. Not a big fan of the leeks. Probably won't make it again.