PORK CHOPS NORMANDY

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Pork Chops Normandy image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts :

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