Grilled Pork Chops & Pears with Mustard Cream Sauce

Yield: 24 Servings


  • 5 oz. (1-1/3 cups) Shallots, finely chopped
  • 2-1/2 oz. (1/3 cup) Butter
  • 1/3 cup Flour
  • 1 qt. Chicken stock
  • 2 cups Whipping cream
  • 1/3 cup Whole-grain mustard
  • 1/4 cup Tarragon, fresh, chopped
  • 2 tsp. Salt
  • 1/2 tsp. Pepper
  • 24 (about 6 oz. each) Pork chops, boneless
  • 24 Pacific Northwest Canned Pear Halves, drained
  • For garnish Tarragon sprigs

    Sauté shallots in butter until soft, about 5 minutes. Stir in flour and mustard; cook over low heat, stirring, 5 minutes. Off heat, whisk in chicken stock, cream, return to low heat and simmer until thickened about 5 minutes. Stir in chopped tarragon; reserve. PER ORDER: Grill or pan-grill 1 chop, turning frequently, until browned and cooked through, about 8 minutes. During the last 2 minutes, grill 1 pear half, turning, until browned and heated through. Put chop and pear on a serving plate; drizzle with 1/4 cup of mustard sauce. Garnish with tarragon sprig.

    NUTRITION (Per Serving)
    Calories: 423
    Calories from Fat: 212
    Fat: 23g
    Saturated Fat: 11g
    Cholesterol: 127mg
    Sodium: 497mg
    Carbohydrate: 17g
    Dietary Fiber: 1g
    Sugar: 11g
    Protein: 36g
    Vitamin A: 14% DV
    Vitamin C: 2% DV
    Calcium: 6% DV
    Potassium: 16% DV
    Iron: 8% DV