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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

BFoxFL's Review

November 19, 2012
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!

Just ok

February 16, 2017
Tonight is the 2nd time I've made this dish.  I wanted to give it a fair chance when I actually had the pear brandy.  The sauce part was good and we liked the pears, but on the whole we thought it was just ok.  Not a big fan of the leeks.  Probably won't make it again.

dakotababy's Review

January 03, 2015
Outstanding!!! I substituted pear liqueur for the more expensive pear brandy. Excellent flavor at every bite.

KimS65's Review

January 11, 2013

MargaretK's Review

January 19, 2010
Really liked this recipe. I used Bosc pears, but otherwise followed the recipe. Great flavor and the pork was nice and juicy. Definitely a keeper.

TXRACH's Review

January 18, 2010
I normally love all the recipes from cooking light, but this one was really lacking. After the pears were cooked, they really lost a lot of flavor. I would not make this again.

Chaucersmom's Review

June 21, 2009
Loved the combination of flavors. I used regular brandy instead of pear brandy, but I think the pear flavor needs the extra boost of the pear brandy. I will definitely make this recipe again.