Medallions of pork with pear sauce~

Yield: 4 servings

Measure Ingredient
2 tablespoons Vegetable oil
4 1/2" thick
Dried rubbed sage
All-purpose flour
2 Pears -- peeled, cored,
Thinly sliced (about 1 lb)
⅓ cup Dry white wine
2 tablespoons Sugar
2 tablespoons Chopped crystallized ginger
Pork loin chops -- boneless

Ready in under 15 minutes.

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 plate. 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. Makes 4 servings; can be doubled.

Per serving: Calories 396; fat 21.9 g; cholesterol 78 mg; carbohydrate 18.9 g; fiber 2 g; protein 23½ g; sodium 60 mg; potassium 536 mg; calcium 32 mg.

NOTE: Add sauteed cabbage and roasted potatoes to complete the meal.

Finish with old-fashioned chocolate pudding.

Typed for you by Marjorie Scofield 9/14/95 Recipe By : Bon Appetit 30-Minute Main Courses From: Marjorie Scofield Date: 09-15-95 (15:20) (160) Fido: Recipes

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