- 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
- 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)
Preparation
- 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.
Nate Bruce
