If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I have been making this dish for so many years I no longer remember where it came from. I used to clip recipes from our local newspaper and play with them until I was happy then write them down in a kitchen diary. I still cook from these old diaries. This is a simple yet elegant main course that is also quick. It is perfect for a special dinner as well as a weeknight treat.
The recipe calls for crystallized ginger which at the time was hard to find and considered a little exotic. Now you can find it in most grocery stores. You can alter the amount of ginger in this recipe to suit your taste. The original recipe uses boneless pork chops but I have also used a pork tenderloin sliced into 1/2" medallions. It works just as well...maybe even better. Over the years I have used every kind of pear available and all of them work well. Choose the kind that looks best in your market and is ripe but not too soft.
This recipe goes fast so have everything prepared in advance and ready to cook. I serve this dish with crispy roasted red potatoes. —WriteEye
- 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
- Heat olive oil in a large, heavy skillet over medium heat.
- 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.
- 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.
- 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.
- 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.
- 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.
- Place one chop on each of four plates and spoon pear sauce over the top.
- This recipe was entered in the contest for Your Best Pears