INGREDIENTS

  • 3 bone in pork chops with loin attached
  • 2 tablespoons of grapeseed oil
  • Salt and pepper to taste
  • INGREDIENTS FOR COGNAC PEAR SAUCE
  • 1/2 cup of shallots chopped fine
  • 3 Bartlett pears chopped skin on
  • 2 tablespoons of butter
  • 1/4 cup of cognac
  • 1/3 cup of pear nectar
  • 1/3 cup of heavy cream
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of fresh thyme
  • Salt and Pepper to taste

Directions

  • 1. Add grapeseed oil to cast iron skillet on medium high heat, brown pork chops from 4 to 5 minutes on each side until the pork reads 145 degrees remove from pan and tent with foil.
  • 2. Turn down the tempurate to medium and to the same cast iron skillet add the butter let melt then add the chopped shallots and chopped pears to the skillet and saute them for 6 minutes.
  • 3. Then turn up the heat in the skillet to medium high heat and add the cognac let that cook out for one minute. Then turn the heat down to medium and add the pear nectar and balsamic vinegar.
  • 4. Before adding the heavy whipping cream turn the heat down low then stir in cream and thyme.
  • 5. Add the pork chops back to skillet for one minute and serve

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