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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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


  • 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.

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Average Rating:
  • Olivettik
    Jul 25, 2016

    No comment left

  • dlaskaris
    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!

  • xlsalbums
    May 29, 2013

    No comment left

  • carrienoellebell
    Feb 6, 2013

    Excellent! Big hit!

  • nikispangler
    Nov 7, 2012

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

  • txlady2566
    Sep 16, 2012

    Great, we loved it!!

  • Laurie Otto
    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.