GRILLED PORK CHOPS AND PEARS WITH MUSTARD CREAM SAUCE
Yield: 24 Servings

INGREDIENTS

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

METHOD
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