Peppered Pork and Pears

  • Chaucersmom Posted: 06/21/09
    Worthy of a Special Occasion

    Loved the combination of flavors. I used regular brandy instead of pear brandy, but I think the pear flavor needs the extra boost of the pear brandy. I will definitely make this recipe again.

  • TXRACH Posted: 01/18/10
    Worthy of a Special Occasion

    I normally love all the recipes from cooking light, but this one was really lacking. After the pears were cooked, they really lost a lot of flavor. I would not make this again.

  • MargaretK Posted: 01/19/10
    Worthy of a Special Occasion

    Really liked this recipe. I used Bosc pears, but otherwise followed the recipe. Great flavor and the pork was nice and juicy. Definitely a keeper.

  • BFoxFL Posted: 11/19/12
    Worthy of a Special Occasion

    My whole family loved this recipe. I made a few adaptations - I couldn't find chops that were 1/2" thick so I got the "thick cut." After browning on both sides as directed, I turned the heat to low and covered the pan to let the chops finish cooking through. This also made them VERY tender. By using thick chops, I wound up with nearly 2 lbs. of meat, so I doubled all of the sauce ingredients (not the pears). I didn't have any brandy of any kind, so I used more white wine (rather than chicken broth). Because of the larger amount of liquid than in the original recipe, I removed the pears from the sauce halfway through to keep them from overcooking while the sauce continued to reduce. We liked it so much, I probably will NOT try it with the pear brandy at all. Different and delicious!

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