Title: Medallions of Pork with Pear Sauce
Categories: November 19
Yield: 1 servings

2 tb Vegetable oil
4 Boneless pork loin chops;
-(1/2-inch-thick)
Dried rubbed sage
All purpose flour
2 Pears; peeled, cored,
; thinly sliced
; (about 1 pound)
1/3 c Dry white wine
2 tb Sugar
2 tb Chopped crystallized 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. Transfer to
platter.

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.

Serves 4.

Bon Appetit November 1994

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