Peppered Pork and Pears

Peppered Pork and Pears(Adapted from CL)

1 teaspoon olive oil
4 4-6 ounce boneless center-cut loin pork chops
2 teaspoons coarsely ground mixed peppercorns or black pepper
1/2 teaspoon salt, divided
1 teaspoon butter
1 cup thinly sliced leek
2 firm Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices
1/3 cup less-sodium chicken broth
1/4 cup white wine
2 tablespoons pear brandy
1 tablespoon chopped fresh sage

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.

Serves 4.