Medallions of pork with pear sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 4 | Boneless pork loin chops; (1/2-inch-thick) | |
| Dried rubbed sage | ||
| All purpose flour | ||
| 2 | Pears; peeled, cored, | |
| ; thinly sliced | ||
| ; (about 1 pound) | ||
| ⅓ | cup | Dry white wine |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Chopped crystallized ginger |
Directions
Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and saute until brown, about 3 minutes per side. Transfer to platter.
Drain fat from skillet. Add pears and saute over medium heat 2 minutes.
Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper.
Arrange pork on plates. Spoon sauce over and serve.
Serves 4.
Bon Appetit November 1994
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Converted by MM_Buster v2.0l.