- 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
- 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.
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Chops Normandy
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"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!"
"Excellent! Big hit!"
"AMAZING! I made this with the brandy, not the chicken broth, and my whole family loved it!"
"Great, we loved it!!"
"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."