Peppered Pork and Pears

Peppered Pork and Pears
Photo by www.myrecipes.com

Ingredients

  • 1 teaspoon butter
  • 2 firm Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices
  • 2 firm Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices
  • 1 cup thinly sliced leek (about 1 large)
  • 2 teaspoons coarsely ground mixed peppercorns or black pepper
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1/3 cup fat-free, less-sodium chicken broth
  • + 17 more ingredients
    • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
    • 1/3 cup fat-free, less-sodium chicken broth
    • 2 tablespoons pear brandy
    • 1 teaspoon olive oil
    • Sage leaves (optional)
    • ¼ cup white wine
    • 1 cup thinly sliced leek (about 1 large)
    • 2 teaspoons coarsely ground mixed peppercorns or black pepper
    • 1 teaspoon olive oil
    • ¼ cup white wine
    • 1 tablespoon chopped fresh sage
    • 2 tablespoons pear brandy
    • ½ teaspoon salt, divided
    • Sage leaves (optional)
    • 1 teaspoon butter
    • ½ teaspoon salt, divided
    • 1 tablespoon chopped fresh sage

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. Re...

View full recipe at My Recipes

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