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Peppered Pork and Pears

Peppered Pork and Pears
Yield

4 servings (serving size: 1 pork chop and 1 cup pear mixture)

Ground mixed peppercorns give a slightly sweet, barely hot flavor to pork for a quick, rustic meal.

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)

Nutrition Information

  • calories 259
  • caloriesfromfat 26 %
  • fat 7.5 g
  • satfat 2.4 g
  • monofat 3.5 g
  • polyfat 0.6 g
  • protein 24.8 g
  • carbohydrate 16.8 g
  • fiber 3.3 g
  • cholesterol 73 mg
  • iron 1.7 mg
  • sodium 384 mg
  • calcium 43 mg

How to Make It

  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.