Yield: 4 servings
|2 tablespoons||Vegetable oil|
|Dried rubbed sage|
|2||Pears -- peeled, cored,|
|Thinly sliced (about 1 lb)|
|⅓ cup||Dry white wine|
|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