Peppered Pork and Pears - 16.8g Carbs, 3.3g Fiber

Ground mixed peppercorns give a slightly sweet, barely hot flavor
to the pork and pears. If you don't have pear brandy, substitute
regular brandy or additional chicken broth.
Servings: 4
Serving size: 1 pork chop and 1 cup pear mixture

1 tsp olive oil
4 (4oz) boneless center-cut loin pork chops (about 1/2 inch thick)
2 tsp coarsely ground mixed peppercorns or black pepper
1/2 tsp salt, divided
1 tsp butter
1 cup thinly sliced leek (about 1 large)
2 firm Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices
1/3 cup fat-free, less-sodium chicken broth
1/4 cup white wine
2 Tbsp pear brandy
1 Tbsp chopped fresh sage
Sage leaves (optional)

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle
pork with pepper and 1/4 teaspoon salt. Add pork to pan; cook 4 minutes
on each side or until browned. Remove pork from pan; cover and keep warm.

Add butter and leek to pan; sauté 2 minutes or until leek is tender. Add
pears. Reduce heat to medium; cook about 2 minutes, stirring gently. 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. Garnish with sage leaves, if desired.

Servings: 4
Serving size: 1 pork chop and 1 cup pear mixture
Nutrition per Serving:
259 Calories, 26% from fat,
7.5g Fat, 2.4g Sat, 3.5g Mono, 0.6g Poly, 24.8g Protein,
16.8g Carbs, 3.3g Fiber, 73mg Cholesterol, 1.7mg Iron,
384mg Sodium, 43mg Calcium



From: Melanie Barnard, Cooking Light, OCTOBER 2005

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