Peppered Pork and Pears

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.

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)

Source: Cooking Light OCTOBER 2005