PORK CHOPS AND PEARS WITH MUSTARD CREAM SAUCE
MAKES 4 SERVINGS
INGREDIENTS
1/4 cup finely chopped shallots
1 tablespoon butter
1 tablespoon all-purpose flour
1 tablespoon brown mustard
3/4 cup chicken broth
1/3 cup heavy cream
1 tablespoon fresh tarragon, chopped or 1 teaspoon dried tarragon
4 boneless pork loin chops (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
4 canned Bartlett pear halves about 1 can (15-ounces) sliced, drained
METHOD
For Mustard Cream Sauce, in saucepan cook shallots in butter until tender.
Stir in flour and mustard. Stir in broth, cream and tarragon. Cook and
stir until thickened and bubbly. Cook 1 minute more. Place
pork chops on a broiling pan with rack. Sprinkle with salt and pepper.
Broil about 4-inches from heat for 5 minutes Turn chops over; place pear
halves around chops. Broil about 5 minutes longer until meat reads 150°F
- 155°F internal temperature with a meat thermometer, and pears are
heated through. Serve chops with a pear half and Mustard Cream Sauce drizzled
over all.
NUTRITIONAL INFORMATION
(PER SERVING)
Calories 437
Protein 37g
Carbohydrate 18g
Fiber 1g
Fat 23g
Sodium 509mg
Cholesterol 127mg
