• 4 America's cut pork chop
• 1 tsp. dried sage, rubbed
• 1/2 cup all purpose flour
• 4 tsp. vegetable oil
• 4 tsp. vegetable oil
• 1 Lbs. pear, peeled, cored, and thinly sliced
• 1/3 cup dry white wine
• 2 Tbs. sugar
• 2 Tbs. crystallized ginger, chopped

Rub pork with sage and salt and pepper to taste. Dredge pork in flour, shaking off excess. Heat oil in a heavy nonstick skillet over medium high heat. Saute pork about 10 minutes, turning occasionally, until almost cooked through. Transfer to a platter. Discard fat from skillet. Add pears and saute 2 minutes. Stir in remaining ingredients, scraping up any browned bits. Increase heat to high and boil 3 minutes. Return pork and any accumulated juices to skillet. Simmer 5-6 minutes, or until pork is cooked through. Season with salt and pepper to taste. Serve pork with sauce.