Guest Author - Vince Bosnar

Recipe By :Bon Appetit 11/94 Serving Size : 4 Preparation Time :0:00
Serving Size : 0 Preparation Time :0:00
Categories : 2000 Fall/Winter Cookbook Pork & Ham


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 T. veg. oil
1 4 1/2" thick boneless pork loin chops (or use
tenderloin)
dried rubbed sage
all-purpose flour
2 pears -- peel.core/thin slice
1/3 c. dry white wine
2 T. sugar
2 T. chopped crysatallized ginger

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. Remove from pan.

Drain fat from skillet. Add pears and saute over med. heat 2 mins. Stir in wine, sugar and ginger, scraping up 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 min. Season w/salt and pepper.
Spoon sauce over chops.


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Per serving: 1751 Calories (kcal); 1g Total Fat; (0% calories from fat); 1g Protein; 450g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fruit; 0 Fat; 27 Other Carbohydrates

Serving Ideas : Rice Blend, or any Uncle Ben Rice Favorite

NOTES : This delightful pork dish is soooo
good with pear "gravy!"

FREEZING INSTRUCTIONS: Package rice with chops/sauce over according to client needs. Cool before covering.

HEATING INSTRUCTIONS: Heat gently until hot with vented lid in microwave. As with all pork dishes, instruct client to not overheat as meat will become tough.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0