2 teaspoons olive oil

4 center-cut, bone-in pork chops

Salt, to taste

Freshly ground pepper, to taste

2 Anjou pears, peeled, cored and cut into ¾-inch-thick wedges

12 ounces lager beer

¾ teaspoon dried sage

Instructions: Preheat olive oil in a large skillet over medium-high heat.

Season pork chops with salt and pepper.


Transfer chops to a plate.

Drain all but 1 tablespoon fat from pan.





Remove chops and pears from pan.

Skim away any fat from liquid, increase heat to medium and cook until sauce is reduced by half, about 10 minutes. Serve pork chops topped with pears and sauce.

Per serving: 348 calories, 20g fat, 66mg cholesterol, 483mg sodium, 15g carbohydrates, 2g fiber, 25g protein.