Makes 2 servings. Difficulty
2 teaspoons olive oil, divided 2 pork medalions 1/2 teaspoon salt, divided Dash of freshly ground black pepper 2 pears, peeled, halved & cored 1/4 cup dry white wine 2 teaspoons lemon zest 1/2 Tablespoon fresh lemon juice 1 Tablespoon chives, chopped
In a medium skillet heat olive oil over medium heat. Season pork medalions on both sides with salt and freshly ground black pepper. Add pork medalions to skillet and saute for 3-4 minutes per side or until browned and cooked through. Remove medalions from pan.
Add remaining olive oil to pan. Place pear halves in pan; saute on both sides until golden. Remove pears and set aside.
Add wine to pan, scraping up any browned bits on bottom of pan. Stir in 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, lemon zest, lemon juice and chives; cook for 1 minute.
To serve: place pears along side pork medalions and top with sauce.