• 4servings
  • 324calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsCopper, Natrium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) flour

  2. 1/2 teaspoon(s) salt

  3. 1/2 teaspoon(s) pepper

  4. 4 (3/4-inch) boneless loin pork chops , (3 to 4 ounces each) 1 tablespoon(s) olive oil

  5. 1 tablespoon(s) unsalted butter

  6. 1/2 cup(s) white wine , (or chicken broth) 33 cup(s) chopped scallions

  7. 1/4 cup(s) heavy cream

  8. 1 teaspoon(s) fresh lemon juice

  9. 1 firm ripe pear , cut into thick slices (about 3/4-inch thick) 2 teaspoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Combine the flour with 1/4 teaspoon each salt and pepper in a shallow plate. Add pork chops, tossing to coat.

  2. In a large skillet, heat oil and butter over medium-high heat. Add pork chops and cook, turning once, about 8 minutes total or until cooked through. Remove to a plate; cover loosely with foil to keep warm.

  3. In the same skillet, add wine, scallions, cream, lemon juice, and remaining salt and pepper, stirring to scrape up any browned bits and until sauce is thickened, about 5 minutes.

  4. Gently stir in the pear slices; cook until just heated through, 30 seconds to 1 minute. Pour over chops; sprinkle with parsley.


Send feedback