Peppered Pork and Pears

Ingredients

• 2  purée of usa bartlett pear firm cored cut lengthwise into 1/2-inch-thick slices
• 1 teaspoon butter 
• 0.3 cup fat-skimmed beef broth fat-free
• 1 tablespoon sage fresh chopped
• 1 cup leek thinly sliced ( 1 large)
• 1 teaspoon olive oil 
• 2 tablespoons pears 
• 16 ounce pork loin chops boneless ( 1/)
• 0.5 teaspoon salt divided
• 0.3 cup wine white
• 2 teaspoons peppercorns mixed black

Equipment

• frying pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Sprinkle pork with pepper and 1/4 teaspoon salt.
3. Add pork to pan; cook 4 minutes on each side or until browned.
4. Remove pork from pan; cover and keep warm.
5. Add butter and leek to pan; saut 2 minutes or until leek is tender.
6. Add pears. Reduce heat to medium; cook about 2 minutes, stirring gently.
7. 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.
8. Garnish with sage leaves, if desired.