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Peppered Pork & Pears


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Rate this recipe 4.7/5 (7 Votes)


  • 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)


Servings 4
Adapted from


Step 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.

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.

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