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Pork Chops Normandy Recipe

Pork Chops Normandy Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 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.

Nutritional Facts

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

Sort By :
dlaskaris 131487
Reviewed Oct. 14, 2013

"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!"

carrienoellebell 191600
Reviewed Feb. 6, 2013

"Excellent! Big hit!"

nikispangler 191599
Reviewed Nov. 7, 2012

"AMAZING! I made this with the brandy, not the chicken broth, and my whole family loved it!"

txlady2566 115375
Reviewed Sep. 16, 2012

"Great, we loved it!!"

Laurie Otto 109181
Reviewed Apr. 12, 2011

"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."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.