Peppered Pork and Pears

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.

Yield: 4 servings (serving size: 1 pork chop and 1 cup pear mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 26%
  • Fat: 7.5g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 24.8g
  • Carbohydrate: 16.8g
  • Fiber: 3.3g
  • Cholesterol: 73mg
  • Iron: 1.7mg
  • Sodium: 384mg
  • Calcium: 43mg

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)

Preparation

  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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