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Pork Chops Normandy

 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 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,

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Pork Chops Normandy (continued)

Nutritional Facts: 22 g carbohydrate, 4 g fiber, 34 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.