Pork Chops Normandy
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
4 ServingsPrep/Total Time: 30 min.
- 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 meat thermometer reads 160°, turning
- once. Yield: 4 servings.
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,