Medallions of Pork with Pear Sauce

• 2 tablespoons vegetable oil
• 4 1/2-inch-thick boneless pork loin chops
• Dried rubbed sage
• All purpose flour
• 2 pears, peeled, cored, thinly sliced (about 1 pound)
• 1/3 cup dry white wine
• 2 tablespoons sugar
• 2 tablespoons chopped crystallized ginger

1. Heat oil in heavy large skillet over medium heat.
2. Season pork with dried sage, salt and pepper.
3. Coat pork with flour; shake off excess.
4. Add pork to skillet and saute until brown, about 3 minutes per side.
5. Transfer to platter.
6. Drain fat from skillet.
7. Add pears and saute over medium heat 2 minutes.
8. Stir in wine, sugar and ginger, scraping up any browned bits.
9. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes.
10. Return pork and any accumulated juices to skillet.
11. Simmer just until cooked through, about 1 minute.
12. Season to taste with salt and pepper.
13. Arrange pork on plates.
14. Spoon sauce over and serve.

vegetable oil, pork loin chops, sage, flour, white wine, sugar, ginger

Taken from www.epicurious.com/recipes/food/views/medallions-of-pork-with-pear-sauce-2608 (may not work)