Pork Chops & Pears with Mustard Cream Sauce

Makes 4 Servings


  • 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

    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.

    NUTRITION (Per Serving)
    Calories: 437
    Protein: 37g
    Carbohydrate: 18g
    Fiber: 1g
    Fat: 23g
    Sodium: 509mg
    Cholesterol: 127mg