Apple Pear Pork Loin Chops

  • 4 boneless pork loin chops, cut 1-inch thick
  • 1/2 tsp. ground sage
  • 1/2 tsp. dried thyme
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 c. all-purpose flour, for dredging
  • 2 T. butter, divided use
  • 1/4 c. finely minced onion
  • 1/4 c. apple or pear brandy, slightly warmed
  • 1 unpeeled apple, cored and finely chopped
  • 1 unpeeled pear, cored and finely chopped
  • 1/4 c. heavy cream
  • 4 ounces cream cheese, at room temperature

Pound each boneless pork loin chop with a rubber mallet or the back of a heavy skillet to tenderize. Reform into original thickness.

Sprinkle pork on both sides with sage, thyme, kosher salt, and fresh pepper. Pat gently into the meat. Place flour on a shallow plate. Dredge both sides of each seasoned chop, shaking off any excess.

Melt 1 tablespoon of the butter in a heavy skillet. Sear pork on each side, turning only once. Remove to a platter and keep warm.

Add the remaining 1 tablespoon of butter to the skillet, along with the onions. Gently sauté until onions are caramelized and golden. Carefully pour the brandy into the skillet. Light with a long match and flambé the onions.

When the flames die out, add the apples, pears, and heavy cream to the skillet. Sauté, stirring often, for 3 minutes. Stir in cream cheese, simmering until the cheese is melted and incorporated into the sauce. Do not boil.

Return the pork with its juices to the skillet, turning to coat with the sauce. Let cook 1 minute to reheat.

Serve pork loin chops with the apple-pear sauce.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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