Medallions of Pork with Pear Sauce
Prep Time:
10 Minutes
Ready In:
2 tbsps vegetable oil
loin chops (4 12 inch thick boneless pork)
rubbed sage (dried)
all purpose flour
2 pears (peeled cored thinly sliced about 1 pound)
13 cup dry white wine
2 tbsps sugar
2 tbsps crystallized ginger (chopped)
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 sauté until brown, about 3 minutes per side. Transfer to platter.

Drain fat from skillet. Add pears and sauté 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.

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