Grilled Pork Chops and Pears with Mustard Cream Sauce

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Grilled Pork Chops and Pears with Mustard Cream Sauce

Ingredients

  • 1 tablespoon unsalted butter
  • 1/4 cup finely chopped shallots
  • 1 tablespoon unbleached all-purpose flour
  • 1 tablespoon whole grain mustard
  • 3/4 cup chicken broth
  • 1/3 cup heavy cream
  • 1 tablespoon coarsely chopped fresh tarragon, or 1 teaspoon dried tarragon
  • 4 (6-ounce) boneless pork loin chops
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15-ounce can) Pacific Northwest Canned Pear halves, in juice, drained (4 pear halves)
  • 4 tarragon sprigs for garnish (optional)

Method

Place a rack 4 inches from the heating element and preheat the broiler to high.

For the Mustard Cream Sauce, melt the butter in a small saucepan over medium heat. Add the shallots and sauté until tender and translucent, about 5 minutes.

Add the flour and mustard, reduce the heat to low and cook, stirring often, for 5 minutes. Remove the pan from the heat and add the broth and cream while whisking. Return to low heat and simmer until thickened and bubbly, about 5 minutes. Remove from the heat, add the tarragon and set aside to keep warm.

Season the pork chops with salt and pepper and place them on a broiling pan with a rack. Broil 5 minutes, turn the chops over, add the pear halves to the pan and broil 5 more minutes, or until an instant read thermometer inserted in the thickest part of the chop reads 150 to 155 degrees F and the pears are heated through.

Place one pork chop and one pear half on each of 4 plates, drizzle with about 1/4 cup of the Mustard Cream Sauce, and garnish with a tarragon sprig, if desired.

Servings

Makes 4 servings

Nutrition

  • 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

Ingredients

  • 2-1/2 ounces (5 tablespoons) unsalted butter
  • 5 ounces (about 1-1/3 cups) finely chopped shallots
  • 1/3 cup unbleached all-purpose flour
  • 1/3 cup whole-grain mustard
  • 4 cups chicken stock
  • 2 cups heavy cream
  • 1/4 cup coarsely chopped fresh tarragon
  • 24 (6-ounce) boneless pork loin chops
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 24 Pacific Northwest Canned Pear halves, in juice, drained
  • 24 tarragon sprigs for garnish (optional)

Method

For the Mustard Cream Sauce, melt the butter in a saucepan over medium heat. Add the shallots and sauté until tender and translucent, about 5 minutes.

Add the flour and mustard, reduce the heat to low and cook, stirring often, for 5 minutes. Remove the pan from the heat and add the broth and cream while whisking. Return to low heat and simmer until thickened and bubbly, about 5 minutes. Remove from the heat, add the tarragon and set aside to keep warm.

Preheat a grill or grill pan to medium high. Season the pork chops with salt and pepper and grill (or pan-grill), turning occasionally, until each chop is browned and cooked through, about 8 minutes total or when a thermometer inserted in the thickest part of the chop reads 150 to 155 degrees F. During the last 2 minutes, grill a pear half for each chop, turning once, until browned and heated through.

Place one pork chop and one pear half on each plate, drizzle with about 1/4 cup of the Mustard Cream Sauce, and garnish with a tarragon sprig, if desired.

Servings

Makes 24 servings

Nutrition

  • 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