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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.

Cooking Light OCTOBER 2005

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


  • 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.

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

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Peppered Pork and Pears Recipe