Rating: 4 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Melanie Barnard
Recipe by Cooking Light October 2005

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

259 calories; calories from fat 26%; fat 7.5g; saturated fat 2.4g; mono fat 3.5g; poly fat 0.6g; protein 24.8g; carbohydrates 16.8g; fiber 3.3g; cholesterol 73mg; iron 1.7mg; sodium 384mg; calcium 43mg.
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