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Ingredients
- 2 Tbsp. Vegetable oil
- 4 x Boneless pork loin chops, (1/2-inch-thick) Dry rubbed sage All purpose flour
- 2 x Pears, peeled, cored, thinly sliced (about 1 lb.)
- 1/3 c. Dry white wine
- 2 Tbsp. Sugar
- 2 Tbsp. Minced crystallized ginger
Directions
- Heat oil in heavy large skillet over medium heat. Season pork with dry sage, salt and pepper. Coat pork with flour; shake off excess. Add in pork to skillet and saute/fry till brown, about 3 min per side. Transfer to platter.
- Drain fat from skillet. Add in pears and saute/fry over medium heat 2 min.
- Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil till pears are tender and syrup is thick, about 5 min. Return pork and any accumulated juices to skillet. Simmer just till cooked through, about 1 minute. Season to taste with salt and pepper.
- Arrange pork on plates. Spoon sauce over and serve.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 736g | |
| Calories 1044 | |
| Calories from Fat 410 | 39% |
| Total Fat 46.02g | 58% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 0.7g | |
| Cholesterol 151mg | 50% |
| Sodium 134mg | 6% |
| Potassium 1761mg | 50% |
| Total Carbs 84.51g | 23% |
| Dietary Fiber 11.3g | 38% |
| Sugars 57.56g | 38% |
| Protein 62.11g | 99% |
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