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!
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.
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- 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
- 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)
- 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.
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