CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats |
|
November 19 |
1 |
Servings |
INGREDIENTS
2 |
T |
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 |
1/3 |
c |
Dry white wine |
2 |
T |
Sugar |
2 |
T |
Chopped crystallized ginger |
INSTRUCTIONS
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 Converted
by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”