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Pears and brandy team up to turn ordinary pork chops into a restaurant-quality dish that’s good enough for guests. Serve with an upscale side, such as brussels sprouts or asparagus, and a glass of wine for a fantastic meal. —Gina Quartermaine, Alexandria, Virginia
This recipe is:
Quick
Nutritional Facts 1 pork chop with 1/2 cup sauce equals 488 calories, 29 g fat (16 g saturated fat), 145 mg cholesterol, 417 mg sodium, 22 g carbohydrate, 4 g fiber, 34 g protein.
Originally published as Pork Chops Normandy in Simple & Delicious February/March 2011, p51
Shallot SubstitutionsShallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.
Shallots are part of the onion family and have a mild onion-garlic flavor. In place of 3 to 4 shallots, use 1 medium onion plus a pinch of garlic powder or (if you like the taste of garlic) 1 minced garlic clove.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Apr. 12, 2011 by Laurie Otto
This was absolutely delicious. Very easy and quick to make too. I substituted apple juice for the brandy and used Bosc pears. I will definitely put this in our recipe rotation.
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