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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.

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