Peppered Pork and Pears
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.