Pork Chops Normandy Recipe
- 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
- 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.
1 each: 488 calories, 29g fat (16g saturated fat), 145mg cholesterol, 417mg sodium, 22g carbohydrate (13g sugars, 4g fiber), 34g protein.
Reviews for Pork Chops Normandy
"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."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.