Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil Thinly sliced (about 1 lb)
4 1/2" thick 1/3 c Dry white wine
Dried rubbed sage 2 tb Sugar
All-purpose flour 2 tb Chopped crystallized ginger
2 Pears -- peeled, cored, Pork loin chops -- boneless

Ready in under 15 minutes.

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

Per serving: Calories 396; fat 21.9 g; cholesterol 78 mg;
carbohydrate 18.9 g; fiber 2 g; protein 23.5 g; sodium 60 mg;
potassium 536 mg; calcium 32 mg.

NOTE: Add sauteed cabbage and roasted potatoes to complete the meal.
Finish with old-fashioned chocolate pudding.

Typed for you by Marjorie Scofield 9/14/95

Recipe By : Bon Appetit 30-Minute Main Courses

From: Marjorie Scofield Date: 09-15-95 (15:20) (160)
Fido: Recipes

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