Peppered Pork And Pears

• 1 teaspoon olive oil
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 2 teaspoons coarsely ground mixed peppercorns or 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 fat-free, less-sodium chicken broth
• 1/4 cup white wine
• 2 tablespoons pear brandy
• 1 tablespoon chopped fresh sage
• Sage leaves (optional)

1. 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.
2. Add butter and leek to pan; saute 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.

olive oil, center, black pepper, salt, butter, bartlett, chicken broth, white wine, pear brandy, fresh sage

Taken from www.myrecipes.com/recipe/peppered-pork-pears (may not work)