Tonight is the 2nd time I've made this dish. I wanted to give it a fair chance when I actually had the pear brandy. The sauce part was good and we liked the pears, but on the whole we thought it was just ok. Not a big fan of the leeks. Probably won't make it again.
Outstanding!!! I substituted pear liqueur for the more expensive pear brandy. Excellent flavor at every bite.Read More
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!Read More
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.Read More
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.Read More
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.Read More