Peppered Pork and Pears


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.


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

CALORIES 259(26% from fat); FAT 7.5g (sat 2.4g,mono 3.5g,poly 0.6g); PROTEIN 24.8g; CHOLESTEROL 73mg; CALCIUM 43mg; SODIUM 384mg; FIBER 3.3g; IRON 1.7mg; CARBOHYDRATE 16.8g
Cooking Light, OCTOBER 2005

Note: All credit to Cooking Light Magazine. These flavors are wonderful.

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