Prep 10 mins
Cook 15 mins
- 1 teaspoon olive oil
- 4 (4 ounce) boneless center cut pork chops (about 1/2 inch thick)
- 2 teaspoons coarsely ground mixed peppercorns or 2 teaspoons black pepper
- 1⁄2 teaspoon salt, divided
- 1 teaspoon butter
- 1 cup thinly sliced leek (about 1 large)
- 2 firm bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices
- 1⁄3 cup reduced-sodium fat-free chicken broth
- 1⁄4 cup white wine
- 2 tablespoons pear brandy
- 1 tablespoon chopped fresh sage
- sage leaf (optional)
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork with pepper and 1/4 teaspoon salt.
- Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan; cover and keep warm.
- Add butter and leek to pan; sauté 2 minutes or until leek is tender. Add pears.
- Reduce heat to medium; cook about 2 minutes, stirring gently.
- Add broth, wine, brandy, chopped sage, and remaining 1/4 teaspoon salt; bring to a boil.
- Cook until sauce is slightly thickened (about 2 minutes). Spoon sauce over pork. Garnish with sage leaves, if desired.