Pork With Pear Sauce

• 4 boneless pork chops 1/2" thick
• 2 tablespoons olive oil
• 1/2 cup flour seasoned with salt and pepper
• 1 tablespoon dried rubbed sage
• 2 pears, peeled, cored, thinly sliced
• 1/2 cup dry white wine, good quality
• 1 tablespoon sugar
• 2 tablespoons chrystallized ginger, minced
• salt and pepper to taste

1. Heat olive oil in a large, heavy skillet over medium heat.
2. Season pork chops by rubbing sage into the meat and then adding salt and pepper to taste. Dredge seasoned meat in the flour shaking off the excess.
3. Once the oil is hot enough to shimmer in the skillet add the pork chops and brown on both sides. Remove the pork chops to a warm platter and tent with foil to keep warm.
4. Pour off any excess oil, no more than 2 T. should remain. Add the sliced pears to the pan and saute until starting to soften. About 3 min.
5. Stir the wine, sugar and ginger into the skillet with the pears scraping up any browned bits from the pan. Simmer until a syrup like consistency is formed, about 3 min. Watch closely,do not boil dry.
6. Add the reserved pork chops and any juices back into the pear sauce and cook for a minute or two until the pork is hot and cooked through.
7. Place one chop on each of four plates and spoon pear sauce over the top.

pork chops, olive oil, flour, sage, white wine, sugar, chrystallized ginger, salt

Taken from food52.com/recipes/14414-pork-with-pear-sauce (may not work)