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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
- 4 Pacific Northwest Canned Pears, halves, in juice, drained (one 15-ounce can)
- 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 servingsIngredients
- 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 Pears, 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.
