Pork Chops Normandy Recipe
Pork Chops Normandy Recipe photo by Taste of Home

Pork Chops Normandy Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 boneless pork loin chops (6 ounces each)
  • 3 tablespoons butter
  • 3 medium pears, peeled and chopped
  • 3 tablespoons chopped shallots
  • 3 garlic cloves, minced
  • 3 tablespoons brandy or chicken broth
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper

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.

Directions

  1. In a large skillet, brown pork chops in butter. Remove and keep warm. In the same skillet, saute pears and shallots until crisp-tender. Add garlic; saute 1 minute longer. Remove from the heat. Stir in brandy; cook over medium heat until liquid is evaporated.
  2. Stir in the cream and seasonings; cook for 2-3 minutes or until sauce is slightly thickened. Return pork chops to skillet; cover and cook for 8-10 minutes or until a thermometer reads 160°, turning once. Yield: 4 servings.
Originally published as Pork Chops Normandy in Simple & Delicious February/March 2011, p51

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pork Chops Normandy

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
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3 Star
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MY REVIEW
Reviewed Oct. 14, 2013

"The sauce on this recipe is delicious. I made it and served it with a side of brussels sprouts, spinach and potato gratin. It was a hit with my family!"

MY REVIEW
Reviewed Feb. 6, 2013

"Excellent! Big hit!"

MY REVIEW
Reviewed Nov. 7, 2012

"AMAZING! I made this with the brandy, not the chicken broth, and my whole family loved it!"

MY REVIEW
Reviewed Sep. 16, 2012

"Great, we loved it!!"

MY REVIEW
Reviewed Apr. 12, 2011

"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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