Pork Chops Normandy
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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4 boneless pork loin chops (6 ounces each)
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3 tablespoons butter
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3 medium pears, peeled and chopped
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3 tablespoons chopped shallots
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3 garlic cloves, minced
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3 tablespoons brandy or chicken broth
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1/2 cup heavy whipping cream
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1/2 teaspoon salt
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1/2 teaspoon rubbed sage
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1/2 teaspoon dried thyme
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1/2 teaspoon pepper
Directions
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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.
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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.
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