Medallions Of Pork With Pear Sauce~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
Thinly sliced, about 1 lb
4 1/2: " thick,
1/3 cup: Dry white wine,
Dried rubbed sage,
2 tbsp: Sugar,
All-purpose flour,
2 tbsp: Chopped crystallized ginger,
2: Pears, peeled, cored,
Pork loin chops, boneless
Directions:
Ready in under 15 minutes.
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 plate. 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. Makes 4 servings; can be doubled.
Per serving: Calories 396; fat 21.9 g; cholesterol 78 mg;
carbohydrate 18.9 g; fiber 2 g; protein 23.5 g; sodium 60 mg;
potassium 536 mg; calcium 32 mg.
NOTE: Add sauteed cabbage and roasted potatoes to complete the meal.
Finish with old-fashioned chocolate pudding.
Typed for you by Marjorie Scofield 9/14/95
Recipe By : Bon Appetit 30-Minute Main Courses
From: Marjorie Scofield Date: 09-15-95 (15:20) (160)
Fido: Recipes
Source from luhu.jp
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 plate. 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. Makes 4 servings; can be doubled.
Per serving: Calories 396; fat 21.9 g; cholesterol 78 mg;
carbohydrate 18.9 g; fiber 2 g; protein 23.5 g; sodium 60 mg;
potassium 536 mg; calcium 32 mg.
NOTE: Add sauteed cabbage and roasted potatoes to complete the meal.
Finish with old-fashioned chocolate pudding.
Typed for you by Marjorie Scofield 9/14/95
Recipe By : Bon Appetit 30-Minute Main Courses
From: Marjorie Scofield Date: 09-15-95 (15:20) (160)
Fido: Recipes
Source from luhu.jp
Tags
Meats