1. Cook the bacon, chop, and set aside.

Pear Hash

1. Heat the olive oil in a large non-stick skillet over medium heat. Add the potatoes and season with salt and pepper. Allow this to cook until soft, stir occasionally, about 10-12 minutes.

   Tip: after about 5 minutes, add 2 tablespoons of water and cover. This will speed up the cooking.

2. Add the pears and onions and season with a little more salt. Next, add the thyme, garlic powder, and Worcestershire sauce. Cook until the pears and potatoes are soft, about 5-8 minutes. When done, cover and remove from the heat.

3. In a small pan, add 2 tablespoons of olive oil over medium heat. Add several sage leaves to the hot oil. Let them simmer in the oil for about 2-3 minutes. Remove the leave to a plate lined with paper towels.

   Note: Since the leaves may be different sizes, choose how many you want to crisp. I usually do around 20. Crumble some into the hash and use others for garnish.

Gravy

1. In a medium saucepan, add the butter. When it melts, whisk in the flour to make a rou. Slowly, whisk in small amounts of chicken stock. This will prevent clumping. Continue to pour in the chicken stock until it has all been added.

2. Add the parsley, sage, and Worcestershire sauce. Turn up the heat to high and bring to a boil. Immediately turn the temperature down to low and let it simmer for 10 minutes. Be sure to stir frequently with the whisk to prevent the flour from sticking to the bottom and burning.

3. Remove the herbs or the flavor will become overpowering.

Pork Chops

1. Heat the olive oil in a medium skillet over medium-high heat. Season both sides of each pork chop with salt, pepper, and garlic powder.

2. Place the pork chops in the skillet. Cook 3-5 minutes on each side. The cooking time will vary depending on the thickness. Be sure not to overcook them.